A classic Christmas dinner from the 18th century! Visit Our Website! ➧ www.townsends.us/ ➧➧ Help support the channel with Patreon ➧ / townsend ➧➧ Facebook ➧ jas.townsend Instagram ➧ townsends_official
The boy terrorised him back, and then the goose and his friends brought him on a charming adventure across Sweden, during which the boy grew as a person, and the geese brought him home again.
It's hard for a modern person to realize how involved and difficult cooking was in the pre-industrial and new industrial eras. We have it so convenient now.
There was a write-up I read many years ago about how they used to get ready for Christmas. Basically spending weeks getting things ready to make the big meal - things we easily take for granted, like already ground spices. It was really interesting, but sadly I can't remember where I found it. If I find it I'll post the link. Good reading.
@Doom One of the upsides of historical reenactment like what's presented on this channel is that it helps us appreciate how easy we've got it. There's a lot of these types of organizations around, and they let people come in and do some hands-on stuff like this. I recommend checking them out, because they're a lot of fun, at least for history nerds such as myself.
“I don't know what to do!" cried Scrooge, laughing and crying in the same breath; and making a perfect Laocoön of himself with his stockings. "I am as light as a feather, I am as happy as an angel, I am as merry as a school-boy. I am as giddy as a drunken man. A merry Christmas to every-body! A happy New Year to all the world! Hallo here! Whoop! Hallo!” ― Charles Dickens, A Christmas Carol
My father immigrated to the US from Germany in the 1950s and insists that goose is traditional for Christmas. Merry Christmas to you, Ivy, and the rest of the family.
I know, i was laughing at that also for some reason. It was somewhat a bit of gross with the fluids dripping out and yet made me laugh as the onions dribbled out. I always feel a bit sad for the animals though.
I cook a goose along with 2 ducks every year as a Christmas tradition. I marinate them over night in a mixture of apple juice with a cup of fresh orange juice, they’ve always turned out amazing. About 15 minutes after taking them from the oven I cover them lightly with orange marmalade.
“I love the gravy!” Said one of the Cratchitt children. “it’s just sage and onion.” said Mrs. Crachitt proudly! Always puts a smile of humility on my face. Merry Christmas during these tumultuous times in 2020. Thanks for the simplicity and grounding your site gives us all! God bless!
Always wanted to try goose for Christmas since I saw the 1938 version of A Christmas Carol with Reginald Owen as Scrooge. Until then, I make do with Cornish game hens and Townsends
A tough day doing 21st century knee and hip total arthroplasties.....I love coming home to the 18th century OG. Thanks for the work you do John.....it’s a great vacation from our hectic life
Brilliant! We used to have goose for most of our Christmas dinners when our Father was still with us. There's something about the smell of a goose cooking for dinner that really makes it smell like Christmas.
Roasting a goose or duck in this manner is a difficult task to have the entire bird done without burning! Takes a watchful eye. Well done Jon!! Hip Hip Hoorah!
Also best buchty. Which are in fact sweet (leavened dough with filling). (Allegedly. I've never done it with goose fat, but I have done it with pork lard - the nice home-processed-style kind - and that's good, too.)
Did you buy that pineapple for your guests and family to eat, or are you just renting it for the day to impress your guests. I've read about pineapples in the 1700s selling for as much as 8000. dollars each in todays money. So some would rent them for the day to display. Your family would indeed be a lucky family. Have a Merry Christmas.
May sound crazy. But even still today exotic fruit is very expensive in certain areas. Try to buy a watermelon in Alaska in winter and see how much that costs! Not nearly the same but it is certainly amazing how even today fruit can demand such a price. I dont doubt they would rent them to display wealth without actually spending the money haha.
Interesting. That kind of helps explain the fun bit about pineapples in history for me - that pineapples were _so_ fashionable as a fruit they actually made it into fashion. Like those pineapple reticules (ladies' purses) from early 19th century. (Usually knitted I believe.)
Hello long time fan first time ever commenting. Love this channel coming from a viking historical actor or edutainment viking and larper. We always need more people living and breathing history which from experience is hard to do. You make it almost look effortless. Just thanks again for everything you do on your channel.
This looks wonderful! Some of the best wild meat I've ever tasted was goose that had been roasted nicely. Our cook for the occasion had stuffed the body cavity with apples and onions and herbs. Fabulous flavor!
@@rosemcguinn5301 My grandmothers were great cooks. So was my mother, but she passed away when I was very young, so I don't remember. Most of my aunts were great cooks too. That's why I love cooking. Hope you have a Merry Christmas.
Embden is your best meat goose for the price. Stuff 'em with apples, walnut and Vidalia onion, give that a try. Then just rub it all over with coarse salt and peppercorn. About 20 to 30 minutes per pound.
I and my sister lived in north Carolina and geese were plentiful . We had them at Christmas what a wonderful memory. Our mom and dad let us roast marshmallows in the wood stove and watch March of the Wooden soldiers
This is a great sounding recipe. I can just imagine doing a goose on Christmas Eve as a traditional get together. Followed by a reading of Dickens' "A Christmas Carol" of course. Now I'm hungry! LOL!!
Merry Christmas Jon and Company. Always was on my bucket list to have a Christmas Goose, Christmas Pudding, Onion Pie and Peanut soup and sippets. Have had all except the goose but working on it. Just a Charles Dickens type of holiday meal.
Thanks for the great idea! I usually roast mine in the oven, stuffed with citrus and apple and pear slices. But this one I want to try at our next church cookout, along the side of my venison hind quarter shank. Always best over an open fire!
Nottingham's Goose Fair drove the birds from Lincolnshire to market and sell, to fatten up for Christmas since records began - more than a 1000 years. Nowadays it's just a fair and goose is bought via shops etc. Very historic dinner around these parts. Happy Christmas from Nottingham, UK.
Merry Christmas everyone! No matter if you family is tiny (like mine), your alone, or if you are surrounded by the people you love, I wish you a plentiful holiday. I sincerely hope that you guys take care of yourselves. mentally, and physically. Here is to 2020!
This is fantastic method of cooking a goose and very clever using the string. We typically do a colonial Christmas meal every year. We use modern convenience of a rotisserie over my wood charcoal grill but the end result looks very much like this. Love it.
I am so excited for a goose cooking video! This past year we raise and sold geese for people to eat over the holidays. We were surprised by how many people wanted to buy a goose.
That goose looks really good. Full of nice aromatics and flavour. I saw videos where Native North Americans, like the Cree, would roast their goose in a similar manner, using string. The goose was suspended over an fire and cooked nicely. Thanks for all your great videos and live chats. Hope you have a Merry Christmas and a Happy New Year. Cheers!
A period appropriate way to ensure your goose stays loose is by slowly buy steadily inject a mixture or suet and sack sprinkled with nutmeg. The chemical reaction not only prevents the goose from drying up but the resulting smells scare away unwanted relatives, nosy neighbors and in some cases, vegans. 😂 As always a treat to watch your videos. Thanks for the upload💖
This is a wonderful video made even better with enhancing musical accompaniment, great editing, and your wonderful, enthusiastic narration. Beautifully done!
I've been watching these Canadian Geese out in the field for years and thinking they would be a tasty meal! Now I'm convinced! I found a proper supplier for free range geese though; I'm no poacher.
I did a Christmas goose *once*. It caught fire and went up like an inferno. I got scared and knocked it off the grill. It rolled around in the snow still burning. This kind of bird is a great candidate for cooking outdoors, although I will never try to cook goose again
Don't do it directly over naked flame. Water fowl is extra fatty, so it flares up easily. Try electric roaster or something, and use all that extra fat for gravy.
Yeah, a drip pan with water and veggies in it is the way to go. Potatoes cooked under the bird directly in the drippings are good, in frontier terms. By today's standards, greasy, mushy potatoes aren't "good" though.
@SeriousName I'm using our homemade fire pit, and I figured out a baffle system that drains the oil out side of the pit and prevents the flames from having direct contact with the bird. That way you can turn your back on it and not worry.
john flexing hard with that FINEAPPLE in the background. bad boy costs about as much as a good horse just to rent. one day im gonna get out out the farm and me a big city job, learn to read, get a trade, and maybe if dont get pneumonia by the time im 14 in 8 years, be rich enough to rent one of those FINEAPPLES
Thank you for completing my holidays. Christmas goose is something I have always wanted to try to cook. Now. I am more confident than ever before. Merry Christmas to you and your staff.
I wanted so badly to roast a goose for Christmas this year. Sadly, the only local shops that sell goose and duck charge astronomical prices. The lowest price goose still cost $75! Ah well, maybe next year! Haha! This looked wonderful! Thank you for this one especially! Love your channel. Please keep up the wonderful work and merry Christmas to all of you there!
I tried a goose about 4 years ago and it didn't go well. I won't even talk about the amount of fat that came off it. Perhaps I should have done a different recipe, or over a fire instead of the oven. This seems much nicer than the one I did. Merry Christmas to you and all the employees and families of Townsends, and the fans of this channel!!
I love Christmas Goose! I'm so glad you featured this. You said you got a slow cook on this. That's the best - low and slow will render a wonderfully tender bird. A couple of hints: Salt the outside of the goose well, and prick it all over with a fork to encourage the fat to drip. That will give it a crispy skin that Mrs. Cratchit would be proud of. Also, the size of your bird makes me think of a Chinese (white) breed goose (am I right?). I prefer the larger French Toulouse (gray) breed. They are so heavy that their bellies almost drag on the ground.
As a child we would have goose for Christmas. My dad would stuff it with onions and apple. We would have sweet & sour red cabbage and a fried caramelized small potatoes. That was what they had in Denmark where he was born. Thanks for the memories!
One thing i'll say about goose is that given how fatty it is it does tend to make an excellent gravy, very rich and flavorful. Much more so than a turkey or chicken
