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ROAST GOOSE

(Poultry) - (The International Jewish Cook Book)







All goose meat tastes better if it is well rubbed with salt, ginger and
a little garlic a day previous to using.
Stuff goose with bread dressing, or chestnut dressing, a dressing of
apples is also very good. (See "Stuffings for Meat and Poultry".) Sew up
the goose, then line a sheet-iron roasting-pan with a few slices of
onion and celery and place the goose upon these, cover closely, roast
three hours or more, according to weight. If the goose browns too
quickly, cover with greased paper or lower the heat of the oven. Baste
every fifteen minutes.

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ROAST GOOSE BREASTS

The best way to roast a goose breast is to remove the skin from the neck
and sew it over the breast and fasten it with a few stitches under the
breast, making an incision with a pointed knife in the breast and joints
of the goose, so as to be able to insert a little garlic (or onion) in
each incision, also a little salt and ginger. Keep closely covered all
the time, so as not to get too brown. They cut up nicely cold for
sandwiches.

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ROAST GOOSE, BREAD AND APPLE DRESSING

Sift together 1 cup flour, 2 teaspoons Dr. Price's Baking Powder, 1
teaspoon salt; rub in very lightly 4 tablespoons shortening; add just
enough cold water to make stiff dough. Roll out on floured board and
cover top of pie.









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