Roast Goose from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Aroast goose, properly prepared, is a very savory dish, whether the Fowl is wild or tame. But, as mentioned above, the Goose must be tender. If the breastbone yields easily to pressure and the pini...
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Ingredients
- A Young Goose
- 4 Onions
- A Cupful of Mashed Potatoes
- ½ Teaspoonful Each of Thyme and Sage
- 2 Sprigs of Parsley
- 4 Apples
- 1½ Tablespoonfuls of Lard
- Salt
- Pepper
- An Apple Sauce
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