Title: Chef Alfred's Goose
Categories: Game Poultry Entree Vegetable Offal
Yield: 6 Servings

1		Wild goose, dressed
		;(6 to 8 lbs.)
2	lb	Potatoes
		Goose liver, chopped fine
2	md	Onions, chopped
1	tb	Butter
1/2	ts	Thyme
1/2	ts	Sage or poultry seasoning
1	ts	Salt
1/4	ts	Pepper
2	tb	Fat
1/4	c	;Water
		Flour for dredging

Clean and dress goose; wash in cold water, being sure that cavity is clean. Let stand in cold water for at least 1 hour before cooking. For the stuffing, boil the potatoes in salted water with their jackets on. After they have cooked, peel and mash while hot.

Lightly saute the goose liver and chopped onion in the butter. Add to the mashed potatoes, together with the herbs, salt and pepper. (You can be generous with the pepper, as the stuffing is best if very hot.)

Spoon stuffing into the cavity of the goose and sew with cord and skewers. Do not overstuff.

Place on a rack in an uncovered baking pan; baste with the fat. Add water and bake at 350 F. for 2 hours, basting frequently. In the last half hour, dredge the breast with a small amount of flour. Baste again with the hot drippings so the skin will get crisp and brown.

Serve hot with applesauce.

From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 194. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned.

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