Roast Wild Goose

Directions

1. 1
   Preheat oven to 500°.
2. 2
   Wash goose in cold water.
3. 3
   Drain well and pat dry inside and out.
4. 4
   Remove fat gland and base of tail. Sprinkle cavity with salt and pepper.
5. 5
   Stuff with equal amounts of celery,
6. 6
   green onions (tops included) and apple. Rub
7. 7
   skin with bacon grease. Place goose on rack breast side up
8. 8
   or on V-shaped rack with breast side down, if preferred. Roast
9. 9
   at 500° for 15 minutes.
10. 10
    Reduce temperature to 350° and roast
11. 11
    for 3 hours,
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    basting
13. 13
    frequently.
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    If breast side is down,
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    turn breast
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    side
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    up when three-fourths done.
18. 18
    Remove goose
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    from oven.
20. 20
    Let stand
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    15 minutes before carving.
22. 22
    In small
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    saucepan, make
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    gravy.
25. 25
    Thicken
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    chicken bouillon with flour,
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    stirring
28. 28
    to paste
29. 29
    with cold water.
30. 30
    Skim excess fat from
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    pan
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    drippings. Add
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    2
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    tablespoons fat free drippings. Cook
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    over low
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    heat until
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    blended.
38. 38
    Add
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    currant jelly and sherry.
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    Reheat
41. 41
    but
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    do not boil.
43. 43
    Serve with sauerkraut and gin.