Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 ea Slices, White Bread 1 ea Chopped Stalk of Celery
1 c Dried Currants 1 ea Clove, Garlic, minced
4 ea Apples, Peeled, Sliced 1 ea Bay Leaf
1 T Dried Thyme 3 ea Whole Cloves
4 T Melted Butter 1 ea Sprig, Fresh Thyme
1 T Vegetable Oil 1 ea Sprig, Fresh Marjoram
1 ea Goose (8 - 10 lbs) 1/4 c White Wine
1 ea Chopped Onion 1 t Tomato Paste
1 ea Chopped Carrot 1 cn 10 oz Chicken Bouillon

Make stuffing by combining bread, currants, apples, thyme, salt,
pepper and melted butter. Stuff, truss and tie goose. Prick bird all
over with fork. Heat oil in roasting pan on top of stove, brown goose
lightly on all sides, then drain off pan drippings. Set goose breast
side up, add a little water, cover and roast at 375 degrees for one
hour. Combine chopped onion, carrot, celery, the garlic, bay leaf,
cloves, thyme and marjoram. Discard fat from roasting pan, add
vegetable mixture and continue roasting uncovered 20 - 25 minutes per
pound (three to four hours in all) draining off fat at intervals and
adding more water as required. Transfer cooked goose to platter and
keep warm. Skim off remaining fat in pan and heat dripping and
vegetables on top of stove until mixture is reduced. Then stir in
white wine, tomato paste and chicken bouillon. Simmer for 10 - 15
minutes, then strain gravy. A little cornstarch mixed with water may
be blended in to thicken gravy, if desired. Serve goose with gravy,
applesauce, mashed potatoes and braised cabbage. Six to eight
servings. From The Gazette 90/12/19.

Browse by categories