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Roast Goose
Stuff and roast in the same manner as ducks. Many cooks cover poultry with a paste of flour and water while baking, removing it before it is served.
The ladies of 1870s Chicago pooled their recipes and signed every one — corned beef from Mrs. Beaty, lemon pie from Mrs. Saulter.
Home › Our Susan's Opinion of a Kitchen › Roast Goose
Stuff and roast in the same manner as ducks. Many cooks cover poultry with a paste of flour and water while baking, removing it before it is served.