Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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