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Classic CookBook Recipes: A 1796 Cookbook: American Cookery by Amelia Simmons

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1796 COOKBOOK >  MEATS >  To Stuff and Roast a Goslin >

 

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Recipes from American Cookery
 by Amelia Simmons (1796)

MEATS
To stuff and roast a Goslin.

Boil the inwards tender, chop them fine, put double quantity of grated bread, four ounces butter, pepper, salt, (and sweet herbs if you like) and 2 eggs into the stuffing, add wine, and roast the bird.

The above is a good stuffing for every kind of Water Fowl which requires onion sauce.

 

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