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Goose Over An Open Fire - A Very Dickens Christmas Dinner - 18th Century Cooking
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- เผยแพร่เมื่อ 22 ธ.ค. 2019
- A classic Christmas dinner from the 18th century!
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Merry Christmas to the best community on TH-cam!
And Got Jul to all of you
Love your videos! Keep up the good work.
Merry Christmas to you too! We'll be trying a White Pot for the first time for our Christmas dinner dessert! :)
And to you, too.
Merry Christmas!
Don't feel bad for that goose, it terrorized a poor little boy with glasses and stole the bell from the model village cathedral.
Alexander Roderick I was waiting for an Untitled reference in the comments. Thank you, well done.
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.
@@mugglesarecooltoo Nils Holgersson :)
@@coolenaam Yep. :)
I don't know why I laughed so hard 😂
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.
It is amazing how much free time we have now...Our ancestors would be amazed by how little work we do.
@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.
Haha our microwave broke and I had to show my kids how to reheat pizza in the oven.
The only thing I agree with, modern world wise, is the ease of acquiring ingredients and not having to pluck feathers.
This dude is in a groove. He just slides in and out of the past and present without so much as a hiccup in the space time continuum.
“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 favorite part..
A second chance at life is recognised.😁
Wow he has a pineapple in the background he is so fashionable ms crocombe would be pleased
Hahahaha Love Mrs. C.
The pineapple was hired from the grocery store, it must be returned before they close.
Gee. This concept sounds ridiculous in this day and age.
Also pomegranates. Not very accurate for the average person over 200 years ago.
People still rent a big screen tv just for the superbowl.
Such OPULENCE
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've never cooked a goose, but I've cooked a duck for Christmas for the past couples of years. Duck is underrated.
I just can’t help but laugh as he’s jigglin’ the goose around and the onions are falling out of the neck hole 😂😂😂😂
I love this channel!
Your goose is cooked, Jon.
He even stuck a fork in it.
*Groans* That bad pun fell down dead.
@@chrisnemec5644 As bad as it was it didnt stop your anime girl avatar from liking your own comment.
@@chrisnemec5644 😉😉😜👏😮🥳🤯
PickelJars ForHillary your username and bad pun are an indication of what you might be a little obsessed with...
I require lasagna Jon, but the goose shall suffice for now.
- Garfield the cat
goose lasagna sounds amazing
Lasagna is still only in Italy at this point. Probably didn’t include tomatoes.
@@BassPlayer60134 Early lasagne recipes I've read contain sugar and crushed walnuts. I tried it. It's not so good, lol.
@@deathsheadknight2137 Where are the taco shells
I find it funny how lovecraftian horror has made it into the comments section.
To me, goose is the roast beef of poultry.
More like a Potroast, but yes.
Is that an endorsement or?
And chicken is the chicken of poultry
Billy Jackson seeing as how roast beef is made from the best cut of beef, I’d say that’s a safe bet.
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.
That sounds great I’m gonna have to give it a try.
Is it easy to find a goose where you live? Sometimes I can duck never goose
The citrus helps cut the grease AND tenderize the meat
@@sarahcrews2544 often at the farmers' market...but they're big. Usually double the size of any duck definitely bigger than a turkey
As much I harp on citrus, pineapple is a fabulous accompaniment too!
Queen Caroline (consort of King George II) is said to have remarked: "Goose is an unsatisfactory bird; too big for one and not enough for two".
“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!
Well the French do make a big deal about their onion soup, so why not onion gravy?😁
"God bless us, every one!"
The onions are falling from his head hole, that's so sad but also so funny XD
I was laughing. Quit picking up the bird. Everything he spent time putting was falling out faster. I'd like to try one though.
🤣😂. I caught that also!!
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.
Nutmeg roasting over an open fire.
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
The 1938 version was the one I always saw on TV as a child in the early 1950's. How I wanted to try Goose!
Omg I'm soo happy... I have legit always wanted to have Christmas goose over a fire. This video is a Christmas miracle!!! :)
RAKE IN THE LAKE
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
Yo, that goose is kinda shady. I don’t know if I truss it.
Not sure, appeared to be stuffed though.
It dressed well at least.
🤭🤣🤣
It probably did run afowl of the law before it was plucked.
[Sternly] You may all leave the room.
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.
Had me convinced at "buttered itself".
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.
@@Luckingsworth I guess today we should be thankful we have plastic fruit to display and use for center displays. Have a Merry Christmas.
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.)
@@Luckingsworth For that matter, buy non-tropical fruit in Hawaii any time of year. So much more expensive than in the mainland US.
@@beth12svist The pineapple was also a popular motif in carved furniture in the 18th C as a symbol of hospitality and wealth.
My grandma used to roast a goose and a couple of ducks for Christmas Dinner every year. So delicious!
Written text: Goose
Me, reading said text: heh, goofe
ok
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!
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.
Am I the only one who watches TownSends and thinks, ‘Hurry up and start cooking; I’m hungry!’ 😂 😆
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.
Goooooooose. Yum. Duck duck even better. Your love for history shows. What a wonderful passion .
I live in Salem Oregon. theres Geese everywhere.. coincidentally, they arent protected.. Dinner!!!
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!
Apples do not agree with me. I made poultry with citrus, (orange) before and it was great.
@@dwaynewladyka577 I think both ways work for poultry! And you're making me extra hungry! Lolz
@@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.
@@dwaynewladyka577 And a very Merry Christmas to you and yours, friend! :)
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
His reaction to trying the finished dishes is so enthusiastic and real, I feel like I could taste it too. I've always wanted to try goose.
With goose, everyone wants a portion of that crispy skin! Looks wonderful! Merry Christmas!
It always sucks watching the videos knowing i cant eat it at the end :/
You always can when you make it. :)
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.
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.
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.
Goose fat makes the best roast potatoes!! They sell jars of it in Europe.
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.)
Duck duck, goose. Merry Christmas to all and Happy New Year
Merry Christmas,greetings from Belgium
The open fire makes all the difference. Nothing can substitute that flavour.
Thank you, sir!
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!!
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💖
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!
There are two entirely different animals between a wild, freshly shot Canada goose and the white fat things you find on a modern farm.
The fat white bird requires long slow heat to drain the excess fat, the wild bird needs added fat to cook to a moist meat.
Merry Christmas to all of you!
And a wonderful new year to you !
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.
Seems you tried to cook a phoenix!
kayla mccauley - you are supposed to dispatch (ie. Slaughter) the goose first.
Keep it away from direct flame and heat. Score the fat first. Use a pan of water to catch the fat and drippings.
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.
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!
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!
Marry Christmas to all you Colonial Folks.🎄
Just a word of warning: fire roasting a goose or duck is a little like trying to fire roast a can of gasoline.
😬
I'll keep that in mind
Figure out a way to keep it from bursting into flames, and its totally worth it. It's so tasty. Duck loves smoke!
@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.
Looks to be using indirect heat. Probably reduces the likelihood of flames.
I would like to spend a day following you in your endeavors with the process from beginning to end of one of these videos. Your demeanor, knowledge and verse makes one feel as though authenticity is real.
I roasted a goose in the oven one year, about ten pounds I think. We had an excellent natural butcher in that town. What surprised me was how much fat accumulated in the roasting pan, at least two cups. I used that fat for a long time, its flavor was more delicious than butter.
Merry Christmas to everyone at Townsends!
That looks totally yum. My nana used to have that when I was a young ' un. Haven't seen a goose at table since. I guess they've gone out of fashion
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.
This show is sweeter than ever!
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!!
Goose most definitely should be cooked on a rack so as to let the fat drip away, it makes a huge difference in the flavor.
We usualy drain the fat mid way and let it crisp. Try it again its great tasting meat.
Don't give up, James
That fat is wonderful for cooking. Crepes cooked in goose fat are wonderful. So are roast potatoes.
Lovely, we eat often goose during festivals in Germany
Merry Christmas to all from North Manchester!!
I haven't had goose in years. I absolutely love it.My dad once fixed one with saurkraut dressing. I wonder if there are any recipes for such a thing in your old cookbooks, considering there was a considerable German and Dutch population at the time,
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!
Merry Christmas thanks for the work
I love how you show the nitty gritty difficulties of cooking over a fire.
We would bake our goose in the oven sitting on a drip pan, and collect the drippings,not for gravy, but for lubing round ball shooting patches.
When rendered and separated, a wonderful quality oil could be skimmed off the top. I have been using it for shooting patches for decades, and it keeps under refridgeration(not freezing)forever. I still have some in the refrigerator that must be 15 years old.
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
"Tell me Spirit...what will become of Tiny Tim?"
To help in getting heat where you want it when hanging next to the fire I put loops in the trussing cord from neck to hind to let me be able to change the hanging point on the bird easily which in turn changes the angle to the fire so I get the different parts cooked more or less as needed. I use a metal rod with loops on each end to hang the bird by
You never cease to amaze👍 great job Sir, thank you for the content you all provide.
Merry Christmas Townsends
I feel peronally attacked by this.
Ohhh no
Great christmas goose video. A great method to remove small pin feathers and down is to use gulf wax in a pot of boiling water. For a goose melt about 2 blocks of gulf wax into a large pot of water (deep enough to completely submerge bird). After removing most of the big feathers from the bird dip the bird into the boiling water/wax pot for about 5 seconds(no longer or you risk cooking bird). Remove bird and place into an ice bath. The wax creates a shell on the bird that can be peeled off removing all leftover feathers leaving the bird perfectly plucked.
Love your show, it’s good to turn down the noise of this world and watch what it was like years ago. Thanks so much for doing your show!
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!
Someone else said in his area, prices are discounted by 70% after Christmas. So you might still be able to enjoy a New Year's feast of goose.
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
It's also great for frying eggs in!
@@kck9742 It's also good for roasting potatoes in.
@@dwaynewladyka577 Potatoes are glorious in any form, as long as they're cooked! :-) Merry Christmas, Dwayne!
I quarter an orange and add it into the cavity, too, when I roast goose. It adds to the flavor of the gravy…
Oh this brings back memories.My late father always made a stuffed Christmas goose when I was a child. Very slow roasted and filled with chestnut, parsnips and glazed with a cranberry wine syrup.
Merry Christmas Jon!!!!!
Keep up the great work mate!
I did a goose years ago in a conventional modern oven, and while tasty, I agree, there is surprisingly little meat given the size of the bird to start with.
Merry Christmas John & Co !!!
*"A goose is a silly bird: too much for one, but not enough for two."* - Anon
This was a nice break from all my chores. Looking forward to trying some cooking in my fireplace this winter.
God bless us, everyone...
-- Tiny Tim
Merry Christmas!
I completely love that coat he is wearing. Just gorgeous.
Grey Lag Goose is native to my country and was the traditional Christmas meal celebration!Greetings from England.
Always wanted to try a goose for Christmas thanks for sharing this.
~*°🎄Merry Christmas⛄°*~
🍷Cheers!🌟
Merry Christmas all !
a Merry Christmas to you and your loved ones
Greetings from a Belgium
Merry Christmas and happy New Year. Sad to watch you sit alone. Such a fine meal, in a beautiful setting, with some excellent teaching, would have been nice to top off with family. I wish you well, warm and loving people wrapped around all the good eats you prepare this Christmas. Texas
I forgot about this channel. It's just so wholesome to watch
I've never eaten a goose. Got chased by one when I was a kid though.
Its nice to hear people say Merry Christmas
And Merry Christmas to you!
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.
8:16 The ghosts of gooses past fall from Jon's eye like a tear and disappear into his wrist. Perhaps it was a departed soul savoring the flavors and the aromas of the 18th century!
I was looking in the comments to see if anyone else saw that.
I wonder how soon someone would make the joke about his goose is cooked?
Going to gross you out with some awful history about the saying 'His Goose is Cooked. William Hess was put to death by fire for his religious beliefs. He wasn't burned at the stake. Instead he was spread out OVER THE TOP of the fire so he was Cooked Slowly. Hess is German word for GOOSE.
@@jogoodwin7352 St. Lawrence was allegedly cooked to death on a gridiron (he was actually decapitated by the Roman's, but somebody writing the account deleted a letter from a vital verb, and confusion ensued). According to the legend, despite suffering great pain for some time, the Saint told his executioners "I'm done on this side, turn me over. And thus Lawrence became the patron saint of cooks, chefs.... and comedians.
@@jogoodwin7352 wrong.
@@jogoodwin7352 I knew a Polish person who had the surname of Hess. His parents came from Poland.
@@dwaynewladyka577 That doesn't mean it's not a German word. There are lots of Czechs with originally German names, too. Boundaries kept changing throughout history, people moved to foreign countries and married foreigners etc.; it could be generations later and the people would not consider themselves German but the name sticks.
(In fact, it doesn't even have to be generations - interestingly, during the Czech national revival of the 19th century, there were a couple people active in it who had at least one parent who was German / Austrian, but who had grown up in the country and considered themselves Czech.)
Merry Christmas ♡
You know a channel is good when they are willing to cut a video 8 seconds short of being monetizable because they weren't needed for the subject matter. Happy holidays everyone!
Merry Christmas to you too. I think that you have the best channel on TH-cam. Watching "living history" is just amazing. Thank you for sharing. Respect from Baltimore.