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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Quebec-style Roast Goose   
    Categories: Game, Poultry, Stuffing, Wine   
         Yield: 7 Servings   
       
        10 sl White Bread   
         1 c  Dried currants   
         4 lg Apples; peeled, sliced   
         1 tb Dried thyme   
         4 tb Melted butter   
         1 tb Oil   
        10 lb Goose   
         1 lg Onion; chopped   
         1 lg Carrot; chopped   
         1    Rib celery; chopped   
         1 cl Garlic; minced   
         1    Bay leaf   
         3    Whole cloves   
         1    Sprig fresh thyme   
         1    Sprig fresh marjoram   
       1/4 c  White wine   
         1 ts Tomato paste   
        10 oz Can chicken bouillon   
       
     Make stuffing by combining bread, currants, apples,   
     thyme, salt, pepper and melted butter.   
        
     Stuff, truss and tie goose. Prick bird all over with   
     fork. Heat oil in roasting pan on top of stove, brown   
     goose lightly on all sides, then drain off pan drippings.   
        
     Set goose breast side up, add a little water, cover and   
     roast at 375oF for one hour.   
        
     Combine chopped onion, carrot, celery, the garlic, bay   
     leaf, cloves, thyme and marjoram. Discard fat from   
     roasting pan*, add vegetable mixture and continue   
     roasting uncovered 20 - 25 minutes per pound (three to   
     four hours in all) draining off fat at intervals and   
     adding more water as required.   
        
     Transfer cooked goose to platter and keep warm. Skim off   
     remaining fat in pan and heat dripping and vegetables on   
     top of stove until mixture is reduced. Then stir in white   
     wine, tomato paste and chicken bouillon.   
        
     Simmer for 10 - 15 minutes, then strain gravy. A little   
     cornstarch mixed with water may be blended in to thicken   
     gravy, if desired.   
        
     Serve goose with gravy, applesauce, mashed potatoes and   
     braised cabbage.   
        
     Makes six to eight servings.   
        
     From The Gazette 90/12/19.   
        
     * Reserve goose fat (grease) for other uses.   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
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