Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Goose 3 ea Sprigs parsley
3 ea Onions 1/2 t Thyme
2 ea Apples 2 cn Consomme
2 ea Strips bacon 1 c Red wine, dry
1 ea Carrot 1 T Cornstarch
1 ea Stalk celery 1 x Salt
1 ea Bay leaf

Soak plucked and cleaned goose overnight in well salted water. Rinse
and dry, then stuff with 2 onions and 2 apples, both quartered. Place
breast side up in open roaster pan and cover with 2 strips thick
bacon. Brown in 475 degree oven until bacon is crisp. Take all fat
from pan and discard. Remove bacon. Add to the pan 1 onion,
quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf,
2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans consomme with 2
cans water, and 1 cup of dry red wine. Cover the pan and roast at 375
degrees for 2 to 2-1/2 hours, basting often. Goose should be done so
that meat will readily pull off carcass. Remove goose from roaster
and place on warm platter. Remove and discard stuffing. Strain the
gravy and thicken with 1 tablespoon cornstarch mixed with 2
tablespoons cold water. Correct seasoning if necessary. Serve with
wild rice. Mrs. Nicholas J. Constantine

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