Well, you might be making a goose feather quilt!
Tip from our vet - if plucking a goose or duck - IRON it first! Feathers
will come out much more easily!!!
You might get strange looks from unexpected callers, of course!
In message , Mavia Beaulieu
Have you ever tried pulling a large dripping wet goose out of a boiler?
We have. Many years ago a friend of ours gave us a goose on Boxing Day.
Someone had ordered it from him but failed to collect it. He said it
would be easier to pluck if we dipped it in the clothes boiler.
We duly lit the gas boiler which was in our kitchen, then dumped the
goose in the boiling water for a few seconds. It took the two of us to
lift it out and of course there was water all over the kitchen floor
along with some feathers. What a mess. Dh took it down to the shed and
hung it on a hook. It took us two days to pluck it using pliers for the
However I cooked it and it was the most beautiful tasting goose we have
ever had. Lip smacking good. Never had one so good since but I do make
sure that if we do they are oven ready. Not keen on having to clean the
mess up in the kitchen, then again we no longer have the boiler. Got rid
of it along with the dolly tub and dolly-legs.
Nope. I heard both terms during my childhood in County Durham. There
was also "posstub", in which one manipulated the "posstick". Don't ask
me how they were used - before my time, I'm afraid, but the terms were
Olwyn Mary in New Orleans.
In message ,
" email@example.com" writes
Well you did only live a few miles away from me.
The Posser was different from the dolly -legs if I remember rightly.
The dolly- legs looked like a milking stool with a handle that you
plunge in the clothes and sort of turned it at the same time. A twisting
The posser was a more solid thing made of wood or upturned copper type
basins. That you just thumped that up and down.
I remember the hi-tech copper thingie, and remember going to the
stores (sorry, Co-operative Wholesale Society) with my gran to buy one.
Must have been some years before 1959 when I left to join the RAF; but
my gran's Co-op divi number was 469! The milking-stool thing I remember
- a very bleached out thing that my gran (a not insubstantial lady) used
to pound the clothes into submission.
On the subject of geese - when we moved house in the mid 1950s the
people who took over our old council house said how much they enjoyed
the jar of lard we had left behind, apparently it made wonderful chips.
My gran did not have the heart to tell them that it was a jar of old
goose-grease that was used on my chest when I suffered from very bad
I was just joshing with Pat. No I never had the pleasure of that
experience. :) Many years ago DH went goose hunting on PEI with a group
from work. After seeing how gruesome it was he didn't have the heart to
shoot any but was given two anyway as his share. He said they took them
somewhere to be cleaned. They held the bird over a conveyor belt with
fingers to remove the feathers and then they were plunged into hot water
which made it easier to remove the smaller pin feathers. After that they
removed the innards!
It was my job to cook the goose and I thought it was done the same way as
you cook a turkey! I had always heard my friend talking about how much
grease came out of a goose when it cooked. I didn't realize that a wild
goose was completely different from a domesticated one! Considering all the
exercise it gets flying around it was all muscle, no fat and so cooked into
an inedible mass of shoe leather! I have since learned they are quite nice
when cooked properly!
In message , Pat P
It is expensive stuff though Pat at about 2.69 a pot, a small one at
that. Yes it is good for roasting potatoes in. Also for sautéing
previously boiled potatoes in.
I got a frozen goose from Aldi last Christmas. It cost 9.99. I cooked it
about 3 months ago and it yielded 3x 1lb jars of fat which can be kept
for about 2 to 3 years in the fridge. The goose itself fed 5 of us so it
was a good buy.
In message , Mavia Beaulieu
You are so right about them being different. My son brought me a wild
goose to cook for the family dinner. I looked on the Internet for a
recipe and I marinated it in cider I believe and sort of steam roasted
it. Not much meat on it but loads of soup like gravy that fed us a few
days as a soup.
It reminds me of when we went on holiday and I asked DS to get me some
meat from the butchers since he was bringing a girl friend home the day
after we got back for dinner. He forgot about it but went to my brother
who kept a few chickens in his freezer. Just to be on the safe side I
got a batch of lamb chops out of the freezer because the chicken looked
I am so glad I did for when the chicken was roasted we could not even
cut it with the carving knife. It looked like one of those plastic
things that they put in fridges to advertised them. It actually bounced
of the floor when I threw it away. It turned out it was a battery hen
only good for stewing for about a week for stock. The lamb chops saved
the day. LOL
When I was a student we rented a flat from a very old estate agent in
Newcastle upon Tyne and the rental agreement (also somewhat dated)
forbade us from possing upstairs and made us liable for any damage to
the property made by possing downstairs. I'm not geriatric - this was
only 20 years ago!
In my opinion the best use of left over goose fat is as a base for the
french dish Cassoulet. Mmm!