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ROAST GOOSE

The Inglenook Cook Book (1906)
Sister N. J. Roop, Warrensburg, Mo.

Cut the head off the fowl and slip the body into a narrow vessel to keep it from making the feathers bloody. Next cut off the wings, leaving only one joint on the body.

Have a large vessel on the stove in which is at least 5 gallons of water at the boiling point; put the goose in.

Hold it down with a piece of wood; turn it over and hold it down a short time.

Try the feathers, and if they come out easily, take it out and wrap it in a piece of old carpet or heavy cloth to steam, as the heavy coat of feathers offers strong resistance to water or steam.

After a while try whether the feathers will come off clean from the skin, leaving no down. If so, pick at once. If the scalding is not complete, put it in the water as before.

After it is picked, singe, and wash it in soda and hot water; draw and lay in salt water over night.

Next morning drain, and fill with a dressing, made the same as turkey dressing.

Put in a roasting pan half filled with water and roast at least 4 hours, unless the goose is known to be very young.

A classic recipe for Thanksgiving or Christmas, from a classic cookbook.