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This section contains a selection of traditional recipes for goose. All recipes, unless noted otherwise, are genuine Kentucky and Southern recipes over 100 years old. They would have been familiar to the early residents of Old Louisville |
To Roast a Goose.Prepare the same as for ducks. Sage. thyme and parsley may be added to the dressing,. It requires only a little butter. Cook 3 hours. Remove nearly all fat that drips from the goose, as it will make the gray too oily. Add the giblets to the gravy.
To Roast Goose.Wash the goose and rub with salt and pepper, put in roasting pan, dredge with flour. Cook 3 hours: ½ hour before it is done put in a skillet 1 tablespoon of butter, a little lard; when melted add enough bread crumbs for dressing, a dash of onion with 5 tablespoons of the stock from the goose. Stir until a chestnut brown; then stuff the goose and put back into pan; skim off nearly all the grease from gravy, adding to it any crumbs that are left with the giblets, cut into dice. Serve with apple sauce.
Source: The Kentucky Receipt Book, 1903
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