Michaelmas Goose
- Ready In:
- 4hrs 45mins
- Ingredients:
- 23
- Serves:
-
8
ingredients
- 10 lbs goose, with the liver reserved,goose neck,gizzard and heart
- 4 -5 tablespoons oil
-
Stuffing
- 3 -4 medium potatoes
- 1 medium onion, finely chopped
- 4 ounces lean salt pork
- salt and pepper
- reserved goose liver, chopped
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon finely chopped sage
-
Onion Sauce
- 4 onions, sliced
- 1⁄3 cup milk
- 1⁄2 cup water
- 1 turnip, sliced
- 2 tablespoons butter
- grated nutmeg
- salt and pepper
- cream
-
Applesauce
- 2 cooking apples, peeled and cored
- 1⁄2 cup water
- 2 tablespoons butter
- 2 tablespoons sugar
- grated nutmeg
- salt
directions
- Cook the goose liver, neck, gizzard and heart in salted water, simmering for 20 minutes.
- Strain and reserve stock.
- Chop the liver for stuffing and set aside.
- Discard the neck, gizzard and heart.
- Peel and boil the potatoes until fork tender.
- Cool and cut into chunks.
- Blanch the salt pork in boiling water for 5 minutes, drain and dice fine.
- Mix all the stuffing ingredients together and season very highly.
- Put the stuffing into the breast cavity of the bird and secure the vent.
- Place the bird in a roasting pan with a scant cup of the giblet stock.
- Cover the bird with foil and roast in a hot oven preheated to 400 F for 30 minutes.
- Lower heat to 350 F and cook for 20 minutes/lb.
- (aprox 3 hours).
- Baste at least twice during the cooking and add another scant cup of stock if the pan is running dry.
- Remove the foil and roast an additional 15 minutes to allow the skin to crisp up.
- In the 18th and 19th centuries onion sauce was always served with the goose.
- To make the sauce: Cook the onions in the milk and water with the slice of turnip until soft.
- Mash onion and mix with butter, nutmeg, salt and pepper.
- Beat until smooth and add a little cream to finish.
- Puddle sauce on plate or serve in small side dish.
-
To make the applesauce:
- Cook the apples in water until tender.
- Sieve or mash them and add butter, sugar and a pinch each of nutmeg and salt.
- Serve hot.
- (May be made ahead and reheated) Served on the side with the goose.
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RECIPE SUBMITTED BY
Leta8076
United States
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