Roast Goose And Stuffing

INGREDIENTS

INSTRUCTIONS

Make sure you have a good-sized roasting tin to fit the goose and a
grid to place under it. Preheat the oven to Gas 7, 425F, 218C. You  can
make the stuffing in advance. Soak the prunes in hot tea (Earl  Grey)
until soft, stone them and drain, or get pre-stoned ones -  easier.
Place prunes, vermouth and stock in a saucepan, bring to the  boil,
then simmer for ten minutes until tender. Strain but reserve  the
liquid. Melt the butter in a little pan and gently fry the  shallots
and liver for a couple of minutes, stirring all the while.  Place in a
mixing-bowl which will hold all the ingredients. Boil the  port in the
same pan until reduced to two tablespoons, scrape round  the sides and
add to the liver mixture. Beat the pate, bread crumbs,  allspice and
thyme together and combine thoroughly with the rest.  Season with salt
and a good quantity of the pepper. Stir in the  prunes. Put the goose
in the sink and pour a kettle of boiling water  over it. This ensures a
good, crisp skin. Remove and dry with kitchen  towels. Salt the cavity
and fill loosely with the stuffing, then sew  up the vent. Prick the
skin all over but not the flesh. Place on the  grid in the roasting pan
and roast breastside up for 15 minutes.  Lower heat to Gas 4, 350F,
177C, turn the goose onto its side.  Halfway through, turn onto the
other side, then for the last 15  minutes onto its back again.
Throughout the cooking, baste every 20  minutes with three tablespoons
of boiling water and remove the fat  from the pan into a bowl. The
easiest way to perform both these  operations is with a bulb baster.
The whole cooking time should be 2  1/2 hours. Test by piercing the
thickest part of the thigh: the  juices should run pale yellow.  When
ready, the goose should be put on a very hot dish. Pour off the
remaining fat from the roasting pan and make the gravy from the
reserved prune liquid, adding it to the residual juices in the pan.
Bring to the boil and simmer for a few minutes, adjust the seasoning,
strain into a sauce boat and hand round separately.  Recipe by: TWO FAT
LADIES  #FLSP01  Posted to MC-Recipe Digest V1 #1001 by Sue
<suechef@sover.net> on Jan  10, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8213
Calories From Fat: 3147
Total Fat: 350.2g
Cholesterol: 3203.2mg
Sodium: 4369.1mg
Potassium: 14793.7mg
Carbohydrates: 306.5g
Fiber: 10.1g
Sugar: 4.1g
Protein: 931g