A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Do not stuff very full. Stitch openings firmly together to keep flavor in and fat out. Turn often so that the sides and back may be nicely browned. Some add vinegar to the basting liquid.
Preserved exactly as written in the original source
Stuff with mixture of bread crumbs, butter, sage, black pepper, salt, and chopped onion
Do not stuff very full, and stitch openings firmly together to keep flavor in and fat out
Place in a baking pan with a little water
Baste frequently with salt and water (some add vinegar)
Turn often so that the sides and back may be nicely browned
Bake two hours or more
When done take from the pan, pour off the fat
To the brown gravy left add the chopped giblets which have previously been stewed until tender, together with the water they were boiled in
Thicken with a little flour and butter rubbed together, bring to a boil and serve
Modern guidance to help you succeed with this vintage recipe
Geese are exceptionally fatty birds, and frequent basting with salt water creates a brine that seasons the meat while the salt helps render the thick subcutaneous fat layer. Stitching the cavity tightly prevents the rendered fat from penetrating the stuffing, keeping it from becoming greasy. Turning the bird regularly ensures even fat rendering and promotes uniform browning through the Maillard reaction, while the long roasting time allows collagen in the dark meat to break down into gelatin for tenderness.
The bread stuffing can be prepared up to 1 day ahead and refrigerated in an airtight container; bring to room temperature before stuffing the goose. The giblet stock can be made up to 2 days ahead and refrigerated. Do not stuff the goose until just before roasting to prevent food safety issues.
Store leftover goose meat separately from stuffing in airtight containers in the refrigerator for up to 3 days. Remove meat from bones for best storage. Reheat meat gently in a 325°F oven covered with foil to prevent drying. Store rendered goose fat separately in the refrigerator for up to 6 months or freeze for up to 1 year; it's excellent for roasting potatoes. Gravy can be refrigerated for up to 3 days and reheated gently on the stovetop.
AI-generated tips from Chef Cecil's culinary database
The bread stuffing can be prepared up to 1 day ahead and refrigerated in an airtight container; bring to room temperature before stuffing the goose. The giblet stock can be made up to 2 days ahead and refrigerated. Do not stuff the goose until just before roasting to prevent food safety issues.
Store leftover goose meat separately from stuffing in airtight containers in the refrigerator for up to 3 days. Remove meat from bones for best storage. Reheat meat gently in a 325°F oven covered with foil to prevent drying. Store rendered goose fat separately in the refrigerator for up to 6 months or freeze for up to 1 year; it's excellent for roasting potatoes. Gravy can be refrigerated for up to 3 days and reheated gently on the stovetop.
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