INGREDIENTS

INSTRUCTIONS

Put about two thirds of the mint, stalk and all under the flaps of the
saddle and fold the flaps under to enclose the mint. Make a series of
small pockets between the skin and flesh, rather than deep into the
meat. Stuff these with mint, too, but in this case use just the  leaves
rather than the stalks. Reserve a few nice mint leaves for the
garnishing. Slivers of garlic can be incorporated into these pockets.
Leave the prepared saddle in a cool place, but not the refigerator,
for at least 5 hours so that the flavours can permeate. (On a weekend
you could do this the night before).  Preheat the oven to Gas MarK
4/350 øF/180 øC.  Put the saddle on a small rack that will fit in
your roasting dish  and put directly into the preheated oven. The rack
is vital - if you  do not use one, the underneath of the meat will stew
rather than  roast. If you like meat which is cooked through, cook for
20 minutes  per pound(450g); for meat which is pink 15 minutes per
pound (450g)  is adequate, as long as the joint was at room temperature
when you  began to cook it and as long as you do not leave the oven
door open  while basting.  Half-way through the cooking time, heat the
vermouth to boiling point  and pour it over the saddle. From then on
you should baste well every  half-hour.  The prepared laverbread is now
simply mixed with the grated rind and  juice of the orange, and further
flavoured with generous quantities of  garlic,grated nutmeg, salt and
pepper, to your individual taste.  Simmer gently to soften the rawness
of the peel and garlic; then set  aside.  Once the meat is cooked, take
it off the rack, recover any mint from  under the flaps and save it;
then cover the joint lightly and let it  stand for 15-20 minutes. Pour
off the fat from the pan, place over a  medium heat, add the mint from
the meat and scrape the bottom. As  soon as you have arich brown
colour, boil for a little longer and  then strain, pressing out all the
juices from the mint.  Before serving, whisk in some knobs of butter to
shine and thicken the  sauce somewhat. Reheat the laverbread sauce and
pour around the meat.  Garnish with mint leaves and orange slices, if
you like. Carve along  the length of the saddle in long slices and
serve with the minty  sauce.  Dribble more goose fat over the apples
and bake in an ovenproof dish  at the bottom of the oven for 30-45
minutes - they should be only  just done when the goose is ready.  Once
the goose is ready, take it from the pan and leave to stand,  covered
lightly, for at least 15 minutes, so that it sets nicely.  Pour off the
remaining fat from the pan and add any accumulated  cooking juices to
the giblet-marinade gravy, and reduce this further  so that there are a
few spoons of sauce per person.  A few minutes before you are ready to
serve, carefully remove the top  part of the cooked skin of the apples,
revealing the white cooked  pulp.  Mix the egg yolk with the extra
saffron and the extra touch of sugar.  Paint this mixture over the
exposed apples and replace in the oven  for just 5 or so minutes until
set.  Whisk the 25-50g (1-2oz) butter into the sauce over a medium
heat.  Arrange the goose with its golden apples on a serving dish, pour
over  the spiced sacue into a hot jug and take to your festive table.
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