10 Slices, White Bread
1 c Dried Currants
4 Apples, Peeled, Sliced
1 tb Dried Thyme
4 tb Melted Butter
1 tb Vegetable Oil
1 Goose (8 – 10 lbs)
1 Chopped Onion
1 Chopped Carrot
1 Chopped Stalk of Celery
1 Clove, Garlic, minced
1 Bay Leaf
3 Whole Cloves
1 Sprig, Fresh Thyme
1 Sprig, Fresh Marjoram
1/4 c White Wine
1 ts Tomato Paste
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.