Roast Wild Goose

• 1 wild goose (4 to 6 lb.)
• salt and pepper
• 3/4 c. chopped celery
• 1 c. chopped onions (green)
• 1 c. chopped apples
• 1 c. gin and sauerkraut, mixed
• bacon or sausage drippings
• 2 c. chicken stock
• 1 Tbsp. all-purpose flour
• 2 c. currant jelly
• 3 tsp. sherry

1. Preheat oven to 500u0b0.
2. Wash goose in cold water.
3. Drain well and pat dry inside and out.
4. Remove fat gland and base of tail. Sprinkle cavity with salt and pepper.
5. Stuff with equal amounts oftelery,
6. greentnions (tops included) and apple. Rub
7. skin with bacon grease.tlace goose on rack breast side up
8. ortn V-shaped rack with breast side down, if preferred. Roast
9. at 500u0b0 for 15 minutes.
10. Reduce temperature to 350u0b0 and roast
11. fort hours,
12. basting
13. frequently.
14. If breast side is down,
15. turn breast
16. side
17. up when three-fourths done.
18. Remove goose
19. from oven.
20. Letttand
21. 15 minutes before carving.
22. In small
23. saucepan, make
24. gravy.
25. Thicken
26. chicken bouillon with flour,
27. stirring
28. to paste
29. with cold water.
30. Skim excess fat from
31. pan
32. drippings. Add
33. 2
34. tablespoons fat free drippings. Cook
35. overtow
36. heat until
37. blended.
38. Add
39. currant jelly and sherry.
40. Reheat
41. but
42. do not boil.
43. Serve with sauerkraut and gin.

wild goose, salt, celery, onions, apples, mixed, bacon, chicken stock, flour, currant jelly, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1041722 (may not work)