Title: Wild Goose
Categories: Poultry Entree Londontowne
Yield: 1 Servings
| 1 | | Goose |
| 3 | | Onions |
| 2 | | Apples |
| 2 | | Strips bacon |
| 1 | | Carrot |
| 1 | | Stalk celery |
| 1 | | Bay leaf |
| 3 | | Sprigs parsley |
| 1/2 | ts | Thyme |
| 2 | cn | Consomme |
| 1 | c | Red wine, dry |
| 1 | tb | Cornstarch |
| | | Salt |
Soak plucked and cleaned goose overnight in well salted water. Rinse and
dry, then stuff with 2 onions and 2 apples, both quartered. Place breast
side up in open roaster pan and cover with 2 strips thick bacon. Brown in
475 degree oven until bacon is crisp. Take all fat from pan and discard.
Remove bacon. Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut
up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon
thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine. Cover
the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often. Goose
should be done so that meat will readily pull off carcass. Remove goose
from roaster and place on warm platter. Remove and discard stuffing. Strain
the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons
cold water. Correct seasoning if necessary. Serve with wild rice. Mrs.
Nicholas J. Constantine