No. 1065 — Roast Goose Stuffed with Italian Macaroni
English historical translation of Molokhovets recipe No. 1065 from the 1901 Russian cookbook, retaining original methods and measures.
Clean a goose, cut along its backbone and carefully remove the backbone. Rub with salt, caraway and ½ teaspoon of crushed allspice and black pepper.
For the stuffing, boil ¾ Russian pound of Italian macaroni in salted water and drain. Transfer to a saucepan, add butter, two yolks, just under ¼ teaspoon of mace and two spoonfuls of sour cream, then mix.
Stuff the goose, sew it closed and roast on a baking sheet over sliced root vegetables. Turn often, first adding broth a little at a time and later basting with its own juices.
When cooked, arrange on a dish. Add about two glasses of broth and one spoonful of flour to the pan sauce, boil, strain and skim the excess fat.
Add half a small jar of capers or olives, boil once more and pour over the goose.
To provide
3 Russian pounds of goose, salt and caraway Allspice and black pepper ¾ Russian pound of Italian macaroni 2 egg yolks and mace 2 spoonfuls of sour cream and 1 carrot | 1 parsley root, 1 leek and optionally 1 onion 1 spoonful of flour ⅛ Russian pound of butter Optional ½ small jar of capers or olives |