Roast Gosling or Mongrel Goose

A gosling roasted on the spit makes an excellent dish. It can also be cooked in a slow oven laid in a narrow earthenware (Fig. 377) or iron pan with plenty of fat; generally both these birds are stuffed before being roasted. A mongrel goose may be filled with partly broiled chestnuts lightly fried in butter or fat pork; it can also be stuffed with small apples after removing the core with a tube five-eighths of an inch in diameter, or both chestnuts and apples can be replaced by a fresh pork hash into which fine herbs and bread crumbs have been mixed, or even by small sausages roasted partially in fat pork or grease. If the goose be large it will take two to three hours to have it tender; when a gosling is cooked on the spit it must first be trussed, then wrapped in buttered paper and roasted for one hour, being careful to baste frequently and to remove the paper after it has been in three-quarters of an hour to let it acquire a fine brown color, and it is then served simply with good reduced gravy (No. 404). A kind of thick pancake can be served at the same time made with bread-crumbs soaked, pressed, then pounded in a bowl and diluted with whole eggs and milk, seasoning with salt, pepper, pulverized thyme and marjoram and chopped blanched onions. Lay this preparation on a well-greased tin sheet and cook in the oven basting it bountifully with goose grease, after cutting it into inch and a half squares.