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Title: Roast Goose with Potato Stuffing
Categories: Poultry Game
Yield: 8 Servings
| 1/4 | c | Soft goose or chicken fat |
| 2 | ts | Paprika |
| 2 1/2 | ts | Salt |
| 12 | md | (3 lbs) potatoes |
| 1/2 | ts | Ground black pepper |
| 1 | c | Chopped onion |
| 1/3 | c | Chopped parsley |
| 4 | lg | Eggs, beaten |
| 1 1/3 | c | Matzo meal |
| 1/4 | c | Hot goose or chicken fat |
| 2/3 | c | Diced celery |
| 8-10 lb. ready-to-cook goose |
Note: "Because Elizabeth I of England and her court were eating roast goose on Michaelmas Day, September 29, 1588, when news arrived of the defeat of the Spanish Armada, the Queen decreed that roast goose should be served each Michaelmas Day to commemorate the victory. This recipe is of Jewish origin, with a very good stuffing.
Mix the 1/4 c. chicken or goose fath the paprika and 2 ts. salt and rub a portion of it inside crop and body cavities of goose. Grate potatoes and mix remaining salt and next 7 ingredients. Spoon into the crop and body cavities. Close the openings with skewers and lace tightly wtih a string. Rub remaining fat and paprika mixture over the outside skin of goose.
Place on a rack, breast-side down, in a roasting pan. Cook in a preheated slow oven (325 F) 3 1/2 to 4 hours. When goose is 2/3 done, according to cooking time, turn breast up to finish cooking. To test for doneness, move drumstick up and down. The joint should yield readily or twist out and the meat should feel very soft.
Siphon off fat with a poultry baster as it accumulates in roasing pan. Made gravy from pan drippings, using 1 1/2 T. flour to each cup water or stock. Add salt and pepper to taste.
Source: "THE SPICE COOKBOOK", by Avanelle Day and Lillie Stuckey,1964
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