1723—Oison à l’Anglaise

Cook one lb. of unpeeled onions in the oven. When they are cold, peel them; chop them, and add to them an equal weight of soaked and pressed bread, one oz. of fresh or chopped sage, salt, pepper and nutmeg.

Stuff the gosling with this preparation; truss it, and roast it on the spit or in the oven.

Dish it; surround it with the gravy, which should be somewhat fat, and serve a sauceboat of slightly-sugared, stewed apples, separately.