INGREDIENTS

INSTRUCTIONS

Peel, quarter, boil potatoes until tender.
Melt butter in skillet, cook onions until soft.
Mash potatoes with enough cream to make a fluffy mixture.
Add onions, salt, pepper to taste, stuff into goose cavity.
Sew up or skewer cavity to close.
Rub outside of goose with more salt and pepper.
Prick skin all over to release fat as it melts during roasting.
Preheat oven to 325°F (165°C).
Place goose on rack in shallow roasting pan, roast 3 - 3-1/2 hours.
Pour off goose fat every 20 minutes, save.
Simmer neck and gizzards with small carrot, onion in 4 cups water.
Reduces to 1-1/2 cups of stock after 1/2 - 2 hours.
Spoon 3 - 4 tbsps ice water over goose during last 15 minutes to crisp
skin.
Remove goose to platter, keep warm.
Remove all but 1 tbsp fat from roasting pan.
Set over burner, stir in flour, brown lightly.
Slowly add chicken or goose broth, stir until thickened.
Season with salt, pepper, strain, serve in jug with goose.
Converted by MC_Buster.
NOTES : Gannet, also called Solan Goose, a staple food of St. Kilda, the
loneliest island in the Hebrides, can be found from Scotland and the Faroe
Islands to the Gulf of St. Lawrence in Canada. As late as 1856 the eggs
were sold in London and reputed to have been often eaten at Buckingham
Palace. The pale-blue eggs can be served like gulls' eggs: hard-boiled,
shelled when cold and eaten with salt or celery salt. The birds are still
caught in large numbers for food on some islands in the Outer Hebrides and
are not strong or fishy but have a delicate taste. The tasty recipe below
may be used for a farmyard or wild goose. Gannet and wild geese should be
thoroughly washed in cold running water, dry carefully; do not overcook.
Remember, older birds can be quite tough. You may need to add thin sheets
of pork fat over the bird if it is very lean; do not overcook.
Converted by MM_Buster v2.0l.

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