Chef alfred's goose

Yield: 6 servings

Measure Ingredient
1 \N Wild goose; dressed
\N \N ;(6 to 8 lbs.)
2 pounds Potatoes
\N \N Goose liver; chopped fine
2 mediums Onions; chopped
1 tablespoon Butter
½ teaspoon Thyme
½ teaspoon Sage or poultry seasoning
1 teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Fat
¼ cup ;Water
\N \N Flour for dredging

Clean and dress goose; wash in cold water, being sure that cavity is clean. Let stand in cold water for at least 1 hour before cooking.

For the stuffing, boil potatoes in salted water with their jackets on. After they have cooked, peel and mash while hot.

Lightly saute the goose liver and chopped onion in butter. Add to the mashed potatoes, together with the herbs, salt and pepper. (You can be generous with the pepper, as the stuffing is best if very hot.) Spoon stuffing into the cavity of the goose and sew with cord and skewers.

Do not overstuff.

Place on a rack in an uncovered baking pan; baste with the fat. Add water and bake at 350 F. for 2 hours, basting frequently. In the last half hour, dredge the breast with a small amount of flour. Baste again with the hot drippings so the skin will get crisp and brown.

Serve hot with applesauce.

From _Our Best Recipes_ by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 194. Library of Congress Catalog Number 70-140493. Typed for you by Cathy Harned.

Submitted By CATHY HARNED On 11-28-94

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