Title: Roast Goose #2
Categories: Poultry Heirloom
Yield: 1 Goose

1		12-14 pound goose
		Salt and freshly ground black pepper to taste
2	ts	Caraway seeds
		Prune and Apple Stuffing

Preheat oven to 350F. Wipe goose inside and out with paper towels. Season well with salt, pepper, and caraway seeds. Stuff cavity of the bird with Prune and Apple Stuffing and truss.

Place trussed bird on a rack in a shallow pan. Roast in a moderate oven until goose is tender, about 3 1/2 hours. The skin should be very crisp and brown. Drain off fat as it accumulates during cooking. Baste bird occasionally with pan drippings mixed with hot water.

Remove goose to a platter and cover loosely with foil to keep warm. Remove stuffing immediately. Pour off the fat and make pan gravy from the drippings. Serve hot with stuffing and gravy.

PIERCE, Charles, ed. The New Settlement Cookbook Simon & Schuster New York MM Format by John Hartman Indianapolis, IN

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