Baked Goose, Chef Francatelli

From A Plain Cookery Book for the Working Classes, by Charles Elme Francatelli, late maitre d'hotel and chief cook to her gracious majesty, Queen Victoria

No. 26, Baked Goose

Pluck and pick out all the stubble feathers thoroughly clean, draw the goose, cut off the head and neck, and also the feet and wings, which must be scalded to enable you to remove the pinion feathers from the wings and the rough skin from the feet; split and scrape the inside of the gizzard, and carefully cut out the gall from the liver. These giblets well stewed, as shown in No. 62, will serve to make a pie for another day's dinner.

Next stuff the goose in the following manner, viz.:-First put six potatoes to bake in the oven, or even in a Dutch oven; and while they are being baked, chop six onions with four apples and twelve sage leaves, and fry these in a saucepan with two ounces of butter, pepper and salt; and, when the whole is slightly fried, mix it with the pulp from out of the inside of the six baked potatoes, and use this very nice stuffing to fill the inside of the goose.

The goose being stuffed, place it upon an iron trivet in a baking dish containing peeled potatoes and a few apples; add half-a-pint of water, pepper and salt, shake some flour over the goose, and bake it for about an hour and a-half.