This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
As geese live to a great age, care should be taken in selecting. They are not good when over three years old. A young goose has down on its legs, and the legs are soft and yellow; like a turkey, as it grows older, the legs change to a reddish color.
Draw, clean, and singe the goose the same as a chicken. Wipe it inside and out with a damp towel. Fill with Potato or Onion Stuffing (see recipe for same). Sew it up and truss, being careful not to fill it too full, as dressing always-swells while cooking. Place it in a baking-pan, put a cup of water and a teaspoonful of salt in the pan, and place in a quick oven. Roast twenty-five minutes to every pound, basting every ten minutes; after the goose has been roasting one hour, cool the oven, and roast the remainder of the time at a moderate heat. Serve with giblet sauce made the same as for Roast Chicken.
Apple sauce should always be served with roast goose.
Goslings may be roasted in the same manner, allowing fifteen minutes to every pound.
Draw and singe the goose as directed. Wipe it inside and out with a damp towel, and fill with sauerkraut. Sew it up, tie into shape, and place it in a large kettle, cover it with about two quarts of sauerkraut, cover the whole with boiling water and simmer gently for three hours. At the end of this time take out the goose, place it in a baking-pan, baste it with melted butter, dredge the breast thickly with flour, put it in a quick oven until a nice brown (about one hour). Serve in a bed of the boiled sauerkraut.
A young guinea fowl makes a most delicious fricassee. Draw, singe, and cut up the same as Fricassee of Chicken. Put a quarter-pound of sliced bacon into a stewing-pan; when brown, add the guinea fowl, and stir over the fire until every piece is a golden brown. Now add to every pair of guinea fowls two tablespoonfuls of flour; stir until thoroughly mixed; then add one pint of boiling water, a tea-spoonful of salt, three or four dashes of black pepper. Stir continually until it boils. Cover, and simmer gently about one and a half hours, or until the fowls are tender when pierced with a fork. When done, taste to see if properly seasoned; if not, add more salt and pepper, and serve.
Potato croquettes are a nice accompaniment to this dish.
Make precisely the same as Chicken Pot-pie, using two guineas instead of one chicken.
Draw and singe the same as chicken, and cook according to any of the recipes given for cooking turkey.