1808 - The New England Cookery

To Stuff and Roast a Goslin

DDV CULINARY

Boil the inwards tender, chop them fine,
put double quantity of grated bread,
4 ounces butter,
pepper,
salt,
(and sweet herbs if you like)
2 eggs moulded into the stuffing,
parboil 4 onions and chop them into the stuffing,
add wine,
and roast the bird.

The above is a good stuffing for every kind of Water Fowl which requires onion sauce.