{"id":4358,"slug":"stuffed-goose-with-chestnuts","title":"Stuffed goose with chestnuts","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a goose","chestnut stuffing","salt","a spoonful of water","one-half glass of bouillon or stock","one spoonful of meat extract"],"ingredients_norm":["goose","chestnut stuffing","salt","water","bouillon or stock","meat extract"],"steps":["Clean a goose, and keep the liver and gizzard.","Fill with a chestnut stuffing.","Put in a roasting pan, salt, add a spoonful of water and place in the oven.","Baste well until the goose is done.","Then remove the goose to a platter; save the grease for other purposes.","Add to the pan one-half glass of bouillon or stock, and one spoonful of meat extract.","Boil for five minutes.","Serve the gravy separately.","Also serve giblet sauce and apple sauce separately.","The goose should be served very hot."],"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/39550","source_ref":"pg:39550:w6:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e9cfb571f19adb4bccebd33e16e38fb1d05d158df15e862a5025a3ef1073f52e","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/stuffed-goose-with-chestnuts"}