* Crossposted from: Homenet Cook
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roast Goose
 Categories: Crs96, Dunkard, Post96
      Yield: 4 servings
 
           Text
 
  The goose should be absolutely young. Green geese are best, 1.e., when
  about four months old. In trussing, cut the neck close to the back,
  leaving the skin long enough to turn over the back; beat the breast
  bone flat with the rolling pin; tie or skewer the legs and wings
  securely. Stuff the goose with the following mixture; Four large
  onions (chopped), ten sage leaves, quarter of a pound of bread
  crumbs, one and a half ounces of butter, salt and pepper, one egg, a
  slice of pork, (chopped). Now sprinkle over the top of the goose well
  with salt, pepper and flour. Reserve the giblets to boil and chop for
  the gravy as you would for a turkey. Baste the goose repeatedly. If
  it is a green one roast it as least an hour and a half; if an older
  one it would be preferable to bake it in an oven with plenty of hot
  water in the baking pan. It should be basted very often with this
  water, and when nearly done baste it with butter and a little flour.
  Bake it three or four hours. Decorate the goose with water cresses
  and serve it with the brown giblet gravy in the sauce boat. Always
  serve an apple sauce with this dish.
  
  Entered by Carolyn Shaw 4/96
  The Dunkard-Dutch Cookbook @1965     BSN 911-410-10-4
 
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Hugs!!
Carolyn
Hate & Rage are four letter words.......so are Love & Hope.
... Oxymoron:  junk food
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