Sunday, December 18, 2016

Roast Goose Stuffed with Mashed Potato Dressing

The Munsonville Times was so impressed by the spread John Simons served for his wedding to Miss Bryony Marseilles that the newspaper listed each item. Alas, we haven’t a recipe for the twelve-tiered wedding cake.

Adapted from Miss Beecher’s domestic receiptbook: designed as a supplement to her Treatise on domestic economy.

Roast Goose Stuffed with Mashed Potato Dressing

1 goose
Mashed potatoes

A goose should be roasted in the same manner as a turkey. It is better to make the  stuffing of mashed potatoes, seasoned with salt, pepper, sage, and onions, to the taste. Apple sauce is good to serve with it. Allow 15 minutes to 1 pound, for a gosling, and 20 or more for an older one. Goose should be cooked rare.

From "Memories in the Kitchen: Bites and Nibbles From 'Bryony'"

All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties.

Order the cookbook at

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