Nothing is so d##ious for feast-day or Sabbath eve, for holidays or family festivals as a beautifully roasted, expertly stuffed goose. No other fowl or bird can compare in goodness with a goose which not only looks but also tastes much richer and more satisfying, and which somehow changes every meal into a banquet fit for a king. Surely when Esther asked her royal spouse and the evil Haman to dinner she must have set a goose before them, for only so can you explain the deep satisfaction this meal gave to Ahasuerus, while Haman probably exclaimed: “My goose is cooked.”
If possible, select a goose under eighth months old. The fatter the bird the more juicy the meat. Two dressings are possible. A simple one of 3 pts. of breadcrumbs mixed with 6 oz. goose or chicken fat and one teaspoon each of sage, black pepper and finely chopped onions or a more elaborate one. For the latter, you crumble one loaf of white bread, mix it with three or four well-beaten eggs, add some fried onions, three large chopped apples and raisins to taste. Before putting in the dressing, rub the goose inside and out with a clove of garlic. Do not stuff too full and stitch closely so that no fat will get into the dressing. Roast from two and one-half to three hours. When tender, drain off the fat and thicken the gravy.
The Archive of the Jewish Telegraphic Agency includes articles published from 1923 to 2008. Archive stories reflect the journalistic standards and practices of the time they were published.
