INGREDIENTS

INSTRUCTIONS

Soak plucked and cleaned goose overnight in well salted water. Rinse and
dry, then stuff with 2 onions and 2 apples, both quartered. Place breast
side up in open roaster pan and cover with 2 strips thick bacon. Brown in
475 degree oven until bacon is crisp. Take all fat from pan and discard.
Remove bacon.
Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of
celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans
consomme with 2 cans water, and 1 cup of dry red wine. Cover the pan and
roast at 375 degrees for 2 to 2-1/2 hours, basting often. Goose should be
done so that meat will readily pull off carcass.
Remove goose from roaster and place on warm platter. Remove and discard
stuffing. Strain the gravy and thicken with 1 tablespoon cornstarch mixed
with 2 tablespoons cold water.  Correct seasoning if necessary. Serve with
wild rice.
Mrs. Nicholas J. Constantine
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip

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