| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Main dish, Goose, Penn dutch | 1 | Servings | |
INGREDIENTS
| 1 | Goose; 7 to 8 pounds | |
| Salt | ||
| 1 1/2 | lb | Peeled; quartered apples |
| 1/2 | c | Currants |
| 1 1/2 | pt | Water |
| 1/2 | Sliced onion | |
| 6 | Peppercorns | |
| 2 | tb | Flour |
INSTRUCTIONS
Clean and dress the goose, cutting off wings, head, neck and feet. Trim off all fat and soak this fat in cold water for 15 minutes. Rub goose with salt inside and outside. Mix the apples well with the currants and stuff into the goose, then sew up. Put the goose in the oven in a covered roasting pan with the water, sliced onion and peppercorns, and roast for 1 hour. Remove the cover then start basting with the drippings every 10 to 15 minutes. If the water boils down, add spoonfuls of it so the fat will not get too brown. It may require from 2 to 3 hours roasting before the goose is well done and crisp. Sprinkle a tablespoonful of cold water over the skin to make it more crisp. Make gravy with flour. Skim off grease if too plentiful. Taken from "Pennsylvania Dutch Cook Book" by J. George Frederick, published by Dover Publications, Inc., New York, NY, c. 1971. Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@pipeline.com> on Oct 18, 1997
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