===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 12-13-93 (21:46)             Number: 350
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Roast Goose                    Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v7.02

     Title: Quebec-Style Roast Goose
Categories: Main dish, Meats
  Servings:  6

     10    Slices, White Bread                 1    Chopped Stalk of Celery
      1 c  Dried Currants                      1    Clove, Garlic, minced
      4    Apples, Peeled, Sliced              1    Bay Leaf
      1 tb Dried Thyme                         3    Whole Cloves
      4 tb Melted Butter                       1    Sprig, Fresh Thyme
      1 tb Vegetable Oil                       1    Sprig, Fresh Marjoram
      1    Goose (8 - 10 lbs)                1/4 c  White Wine
      1    Chopped Onion                       1 ts Tomato Paste
      1    Chopped Carrot                      1 cn 10 oz Chicken Bouillon

  Make stuffing by combining bread, currants, apples, thyme, salt, pepper and
  melted butter. Stuff, truss and tie goose. Prick bird all over with fork.
  Heat oil in roasting pan on top of stove, brown goose lightly on all sides,
  then drain off pan drippings. Set goose breast side up, add a little water,
  cover and roast at 375 degrees for one hour. Combine chopped onion, carrot,
  celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from
  roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25
  minutes per pound (three to four hours in all) draining off fat at
  intervals and adding more water as required. Transfer cooked goose to
  platter and keep warm. Skim off remaining fat in pan and heat dripping and
  vegetables on top of stove until mixture is reduced. Then stir in white
  wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then
  strain gravy. A little cornstarch mixed with water may be blended in to
  thicken gravy, if desired. Serve goose with gravy, applesauce, mashed
  potatoes and braised cabbage. Six to eight servings. From The Gazette
  90/12/19.

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         Jack Wells Host of the Home Cooking and Recipes sub

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