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To Roast Geese, Turkies etc.




Source of Recipe


The Jane Austen Cookbook, p. 81
When you roast a goose, turkey, or fowls of any sort, take care to singe them with a piece of white paper, and baste them with butter; dredge them with a little flour, and sprinkle a little salt on; and when the smoak begins to draw the fire, and they look plump, baste them again, and dredge them with a little flour, and take them up.
As to geese and ducks, you should have sage and onion shred fine, with pepper and salt put into the belly, with gravy in the dish; or some like sage and onion and gravy mixed together. Put only pepper and salt into…all…sorts of wild fowl. A middling turkey will take an hour to roast; a very large one, an hour and a quarter; a small one three quarters and of an hour. You must paper the breast till it is near done enough, then take the paper off and froth it up. Your fire must be very good. The same time does a goose.