1902 - With a Saucepan Over the Sea

England - Roast Goose

DDV CULINARY

Singe and clean a fat goose,
stuff it with the liver chopped fine,
1 cup or more of bread-crumbs,
2 ounces suet,
lemon peel,
nutmeg,
and onion,
sage,
parsley,
salt,
pepper,
and 2 tablespoonfuls of cream.
Baste it with butter,
dredge it with flour till brown,
and serve with apple sauce.