 Roast Goose
Ingredients
8 to 9-pound young goose
Oil
Salt and pepper
Marjoram
and flour
½ Cup of chopped onions
½ Cup of chopped carrots
½ cup chopped celery leaves
2 Cups of broth
rice or sweet potato
Stuffing Apricot and mashed potato
Stuffing for turkey and goose
3½ Cups of mashed potatoes
¾ Cup of cream
½ Cup of butter
Salt and pepper
1 Cup of toasted bread crumbs
2 Tablespoons chopped onions
¾ Cup dried apricots
1 Teaspoon marjoram
1 Teaspoon tarragon
Method
Boil, peel and mash the potatoes
until fluffy with cream, butter
and salt and pepper.
Saute the onions
in 2 tablespoons butter and add them to the
potatoes.
Soak the apricots 1 hour and slice
them. Lightly mix together all the ingredients
In preparation for stuffing the bird.
Wash the goose well and rub inside and out with
salt and pepper.
Mix marjoram or thyme with a
little flour and rub over the outside.
Fill the
goose with the stuffing, sew it up and put it in a
very hot oven (400°F.) for 15 minutes,
then turn
the oven down to 325°F. Add the chopped vegetables
to the pan with hot broth,
and roast at 18 to
20 minutes to the pound until it is tender.
Long,
slow cooking makes for a tender and juicy bird.
Strain the sauce in the pan after the goose has
been roasted 40 minutes,
drained of its fat and
returned to the oven.
This method of cooking is
preferred by who find the bird too fat.
Serve
with tart applesauce or pickles. Mashed turnips
or carrot ring filled with peas
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