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Roast Goose with Apple and Herb Stuffing
This recipe is in categories Main courses, Party food, Victorians,
About this recipe:
A roasted goose would have been a real celebration dish, usually only prepared for special occasions. This roast goose was to be a centrepiece for a harvest supper.
Harvest was an important time in rural communities. Everyone would help to bring in the harvest; schools closed so that children could help their parents. Once the harvest was safely gathered in, people attended a church service to give thanks and held a feast afterwards. Goose with apple was one of the traditional dishes served at the meal.
For pictures of the cooking process see our Roast Goose Picture Gallery.
With thanks to Cathy Flower-Bond (Tudor Tales) and the Weald and Downland Open Air Museum
for their help with making this podcast
- 1 whole goose, giblets removed (about 10lbs in weight)
- 3-4 slices of bread
- 3 spring onions or 1 small onion
- 1 cooking apple
- 1 egg
- fresh herbs: 2-3 tablespoons parsley, 1 teaspoon rosemary, 1 tablespoon thyme, 1 teaspoon sage.
- optional: a pinch of mace and nutmeg
Making and cooking it
Heat the oven in the range well with a good coal fire. The goose takes a long time to cook, so remember to keep adding coal as needed.
To make the stuffing:
To roast the goose:
- Roughly shred the bread into a bowl
- Chop and add the onions
- Peel, core and chop the apple and add to the bowl
- Chop the fresh herbs and add them
- Add the spices if you are using them
- Add the egg and mix the stuffing well with your hands
- Stuff the goose, pushing the stuffing in towards the neck
- Tie the legs together if not already done
- Place the goose into a deep baking tray and put into the oven
- Cook for 4-5 hours
- Check the fat level in the roasting tin occasionally and pour off any excess fat
- When the goose seems done, remove from the oven and test that the meat is done. To do this you need to insert the point of a knife into the meat, close to the joint where the legs join the body. Let the juice trickle onto the knife. If the juice runs clear (no blood) the goose is done
- Lift the goose, by inserting 2 forks into it, onto a serving platter
- You could put roast potatoes around it or dress the plate with herbs as we have done
- Serve hot