Michaelmas was the traditional time to eat goose, in
celebration of "harvest home" this being the
feast of St Michael and All Angels on 29 September,
or as in Norfolk on 11 October. It is said that Queen
Elizabeth I was eating goose on Michaelmas Day in 1588
when she received news of the English victory over the
Spanish Armada. To mark the occasion she decreed that
roast goose be eaten on that day henceforth each year!
In the past, geese were fattened on corn stubble or
the gleanings of barley left over by the reapers. Nowadays
geese, which do not lend themselves to intensive rearing,
spend most of their life out on grass being fed locally
grown corn at night and during the last few weeks of
their life. Thus a very high density meat is produced
which calls for smaller plate portions than other types
of poultry.
As a general rule approximately 1 LB per person should
be allowed when purchasing a fresh oven ready bird.
Although geese are comparatively expensive, they are
economical as there is little or no waste. There will
be the added bonus of a certain quantity of fat drained
off during the cooking process and this keeps well in
refrigerator or freezer. It is invaluable for cooking
roast potatoes with a delicious flavour or it can be
used to make an exceptionally light pastry.
As fresh geese are only available from Michaelmas to
Christmas they can he stored in a freezer for use at
other times of the year with no adverse effect on the
flavour. Thaw slowly for 24-48 hours.
