Roast a Green Goose
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- Green goose
- a little Pepper
- a little Salt
- Brown gravy
- Sorrel sauce
Instructions
- Season the inside of the goose with a little pepper and salt.
- Roast the goose at a brisk fire for forty to fifty minutes.
- Serve with good brown gravy only.
- Add sorrel-sauce if desired, though this is noted as not very modern English practice.