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Title: Chef Alfred'S Goose
Yield: 6 Servings

Ingredients

      1    wild goose, dressed
      1    ; (6 to 8 lbs.)
      2 lb potatoes
      1    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
      1    flour for dredging

Instructions

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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