{"id":6942,"slug":"roast-goose","title":"ROAST GOOSE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["goose","salt","ginger","a little garlic","bread dressing, or chestnut dressing, or a dressing of apples","a few slices of onion","a few slices of celery"],"ingredients_norm":["goose","salt","ginger","little garlic","bread dressing or chestnut dressing or dressing of apple","few slices of onion","few slices of celery"],"steps":["All goose meat tastes better if it is well rubbed with salt, ginger and a little garlic a day previous to using.","Stuff goose with bread dressing, or chestnut dressing, a dressing of apples is also very good. (See 'Stuffings for Meat and Poultry'.)","Sew up the goose.","Line a sheet-iron roasting-pan with a few slices of onion and celery and place the goose upon these.","Cover closely, roast three hours or more, according to weight.","If the goose browns too quickly, cover with greased paper or lower the heat of the oven.","Baste every fifteen minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w27:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"dd7da18c3281473fcb404037a40385dda17037b17c78c87bf5fc0db6591558af","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/roast-goose"}