Goose Stuffed with Apples 1 Goose; 7 to 8 pounds
Salt
1 1/2 lb Peeled; quartered apples
1/2 c Currants
1 1/2 pt Water
1/2 Sliced onion
6 Peppercorns
2 tb Flour
Clean and dress the goose, cutting off wings, head, neck and feet.
Trim off all fat and soak this fat in cold water for 15 minutes. Rub
goose with salt inside and outside. Mix the apples well with the
currants and stuff into the goose, then sew up. Put the goose in the
oven in a covered roasting pan with the water, sliced onion and
peppercorns, and roast for 1 hour. Remove the cover then start
basting with the drippings every 10 to 15 minutes. If the water boils
down, add spoonfuls of it so the fat will not get too brown. It may
require from 2 to 3 hours roasting before the goose is well done and
crisp. Sprinkle a tablespoonful of cold water over the skin to make
it more crisp. Make gravy with flour. Skim off grease if too
plentiful.
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