Roast Wild Goose - cooking recipe

Ingredients

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

Preparation

Preheat oven to 500\u00b0.
Wash goose in cold water.
Drain well and pat dry inside and out.
Remove fat gland and base of tail. Sprinkle cavity with salt and pepper.
Stuff with equal amounts of\tcelery,
green\tonions (tops included) and apple. Rub
skin with bacon grease.\tPlace goose on rack breast side up
or\ton V-shaped rack with breast side down, if preferred. Roast
at 500\u00b0 for 15 minutes.
Reduce temperature to 350\u00b0 and roast
for\t3 hours,
basting
frequently.
If breast side is down,
turn breast
side
up when three-fourths done.
Remove goose
from oven.
Let\tstand
15 minutes before carving.
In small
saucepan, make
gravy.
Thicken
chicken bouillon with flour,
stirring
to paste
with cold water.
Skim excess fat from
pan
drippings. Add
2
tablespoons fat free drippings. Cook
over\tlow
heat until
blended.
Add
currant jelly and sherry.
Reheat
but
do not boil.
Serve with sauerkraut and gin.