Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Wild goose; dressed 1/2 ts Sage or poultry seasoning
;(6 to 8 lbs.) 1 ts Salt
2 lb Potatoes 1/4 ts Pepper
Goose liver; chopped fine 2 tb Fat
2 md Onions; chopped 1/4 c ;Water
1 tb Butter Flour for dredging
1/2 ts Thyme

Clean and dress goose; wash in cold water, being sure that cavity is
clean. Let stand in cold water for at least 1 hour before cooking.
For the stuffing, boil potatoes in salted water with their jackets
on. After they have cooked, peel and mash while hot.

Lightly saute the goose liver and chopped onion in butter. Add to the
mashed potatoes, together with the herbs, salt and pepper. (You can be
generous with the pepper, as the stuffing is best if very hot.) Spoon
stuffing into the cavity of the goose and sew with cord and skewers.
Do not overstuff.

Place on a rack in an uncovered baking pan; baste with the fat. Add
water and bake at 350 F. for 2 hours, basting frequently. In the
last half hour, dredge the breast with a small amount of flour. Baste
again with the hot drippings so the skin will get crisp and brown.

Serve hot with applesauce.

From _Our Best Recipes_ by Lena E. Sturges, Food Editor. Birmingham,
AL: Oxmoor House, Inc., 1970. Pg. 194. Library of Congress Catalog
Number 70-140493. Typed for you by Cathy Harned.
Submitted By CATHY HARNED On 11-28-94

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