Roast Goose with Potato Stuffing from The Times Cookery Book by Katie Stewart
If a frozen oven-ready goose is used, allow to thaw slowly over a period of at least 12 hours. Wipe the goose, remove the giblets from the inside and reserve the liver for the stuffing. Set the goo...
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Cooking tools:
- Roasting pan
- Roasting rack
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Kitchen towel
Ingredients
- 1 (10 lb) (4½ kg) oven-ready goose
- little flour
- 2 lb (1 kg) hot mashed potato
- 1 large onion, finely chopped
- liver from the goose
- 3 oz (75 g) butter little flour
- freshly milled pepper
- pinch mixed herbs
- 1–2 tablespoons finely chopped parsley
- 1 egg
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