FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.
ROAST GOOSE...how about one for Christmas or your holiday?...get yours at the Holiday Market. Or order one in advance.
Prepare the goose the same as a chicken. Fill with Potato or onion stuffing, being careful not to fill it too full, as this dressing will always swell in cooking. Place it in a baking-pan with one cupful of water (chicken stock may be preferable to some) and two teaspoonfuls of salt. Bake in a quick oven, allowing twenty-five minutes for each pound, basting it frequently. When the goose has been roasting an hour, cool the oven, and finish the roast at a moderate heat. Goslings (NOT RECOMMENDED!!!) may be cooked in the same manner, allowing fifteen minutes to each pound.
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