For the Christmas goose
One very strong objection most people have to serving goose for Christmas is the strong flavor of the bird. If you fatten your own goose, then this can in a measure be done away with by proper feeding. If you have to buy your bird, try this:
The goose must be young, or at least as young as you can get for your money. After taking off the outside feathers, the undercoat of down will be hard to remove. Some of our readers recommend putting into the wash boiler about two inches of water, and lay this on a couple of bricks on which a light frame is placed, and the goose laid on the frame when the water commences to boil. Cover the kettle and let boil for two or three minutes, then remove the goose and rub off the down as quickly as possible.
When the down is all off, scrub the carcass with hot water, soap and a vegetable scrubbing brush, to remove the dirt and greasy feeling of the skin. Scrub well then rinse thoroughly when clean. Draw the entrails, and wash well inside and out, then wipe dry.
After it is well washed both inside and out, place it on a rack in a boiler and give it a good steaming, or put pieces of salt pork all over it and set in the oven for an hour. The steaming or heating melts the fat, and as it runs down the sides of the goose it takes the strong goose oil with it.
Remove from the oven and pour off all this fat, dredge well with flour, add a little water and return to the oven allowing twenty minutes to the pound, including the previous steaming or baking. Baste it frequently and dredge with flour after each basting.
The goose may be steamed until tender, then baked, if liked. Some recommend that the goose, after steaming to remove the down, be wrapped in a thick towel, or something that will keep in the steam, and left lie a few minutes, then the down rubbed off.
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Source publication: The Commoner. (Lincoln, Neb.)
Publication date: December 01, 1914