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---------- Recipe via Meal-Master (tm) v8.04
Title: QUEBEC-STYLE ROAST GOOSE
Categories: Main dish, Meats
Yield: 6 servings
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.
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