Home › Cookery › Devilled Goose

Devilled Goose

Plunge the goose into a pot of boiling water and let it remain half an hour. Fill with a stuffing made of:

Mashed Irish potatoes, a heaping tablespoonful butter, minced onions, sage, parsley and thyme, half a teaspoonful black pepper.

Place it in a pan with a slice of fat pork and a pint of broth or liquor in which any kind of meat has been boiled.

Mix two tablespoonfuls pepper vinegar, celery vinegar, made mustard, and one of acid fruit jelly. Butter the breast of the goose and pour this mixture over it, adding salt and pepper to the taste.

Place in a hot oven, dredge with flour and baste frequently till done; when serve with its own gravy. This receipt will answer equally as well for wild goose.--Mrs. S. T.