Victorian Roast Goose Recipe

Origin: Britain      Period: Traditional

This is the centrepeice for a Victorian Christmas dinner. The classic roast goose with Sage and Onion dressing. No dinner table would be truly complete without it and many poorer families would save all year in a 'goose club' just to make sure they had a goose for Christmas.

Ingredients:

For the Stuffing

3 medium onions, peeled
4 large apples, peeled, cored and chopped (Bramleys for preference)
2 tbsp crumbled dried sage leaves
1/2 tsp freshly-ground black pepper
1 tbsp butter, finely cubed

For the Gravy

Giblets and wing-tips of the goose, finely chopped
1 onion
1 carrot, sliced
2 tbsp goose fat or cooking oil
600ml stock
1 bayleaf
3 sprigs parsley
1 sprig thyme
salt and black pepper, to taste

4–5kg goose
2 tsp coarse sea salt

Victorian Roast Goose Preparation:

Method:

Prepare the goose by thoroughly rubbing the body cavity with the salt. If you don't want your stuffing to be overly oniony (I love the flavour, personally) parboil the onions in lightly-salted water for 10 minutes. Remove and allow to cool. Chop the onion very finely then combine with the chopped apples, sage, pepper and butter. Use this to stuff both the neck and body cavities of the goose. Sew or skewer the openings close and truss the bird. Place the bird in a roasting dish (preferably on top of a trivet or wire rack) and roast in an oven pre-heated to 230°C for 20 minutes. Reduce the heat to 180°C and turn the goose onto its side and roast for a further hour. At this point turn the goose onto the other side and drain any excess fat from the roasting tin. After an hour turn the goose onto its back and roast for a further 30 minutes. To ensure that the goose remains moist baste every 30 minutes. As a rule of thumb a goose should be cooked for 45 minutes per kg.

Whilst the goose is roasting prepare the gravy. Add the goose fat to a large pan and when sizzling add the goose parts, onion and carrot. Cook until well browned then add the stock and seasonings. Allow to simmer, partially covered for an hour, skimming occasionally to remove any fat. When ready strain and place in a warmed sauce boat to serve.

Serve with roast potatoes and all the trimmings.

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