Edwin Rosenbush was not only a restaurateur but a chef who took pride in offering customers fresh, locally grown vegetables, beef, fowl and fish. There was a lady living in Sumter County who delivered fresh eggs daily. This once meant that the poached egg you’re eating for breakfast at 8 o’clock in the morning was inside a chicken before you were awake!
That was Livingston, in West Alabama, during the epoch before big businesses and their technological fetishes began destroying the food chain with preservatives; are we not already embalming ourselves, whilst alive, with the introduction of synthetic toxins? I grew up in the 1950s when milk was delivered to your back door in bottles (and farmers hand milked their cows; love that personal touch), soft drinks and beers required openers (and that spritz sound followed by the smell of Dr. Pepper before it was de-flavored at 10, 2 and 4) and few were paranoid about too much or too little salt, sugar, eggs or red meat. Shopping in the neighborhood grocery store (Smith Brothers on The Strip) was a pleasurable experience where the butcher knew your eating habits, likes and dislikes, or in my family’s instance, Jewish in the Deep-Fried South of Tuscaloosa, Alabama, by not offering pork chops during the High Holy Days.
What follows, is an authentic recipe from the era of home cooking in the cafe. Imagine how the chefs of the late 19th and early 20th Century would view our cooking culture in the early Twenty First? Doubtful they’ed be impressed. This recipe is offered exactly as written over eighty years ago. Sadly, most of his recipes were stolen or lost eons ago. In a future post, I’ll share an authentic menu; guaranteed to make you wish you’d been born before we began contaminating and mutating cattle, chickens, feed, corn, water….
Is much tougher than chicken or turkey and takes longer to cook. Is also a dry meat and needs a little water added and frequent basting.
Never scald off feathers. Hand pick and singe. Clean and season; pour water over and roast as you would a turkey allowing 25 minutes per pound for it to cook. Giblet sauce, currant jelly or apple sauce is good with it.
1 cup mashed potatoes
4 apples peeled and cored
Sage, thyme, pepper, sale to taste
Places apples, onions and herbs in sauce pan, add water and cook till soft. Rub though a sieve and add potatoes. Season and stuff goose, sew up and put into roasting pan. Rub 1/2 tablespoon of lard over goose and pour over 1/2 cup boiling water. Put in oven and baste every ten minutes.
(Serve with apple sauce).