| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Goose, Main dish, 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 |
T |
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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