Fruit Stuffed Roast Goose with Wine
- 1 (10 pound) goose
- 1 pound prunes
- 2 pounds cooking apples, peeled and sliced fine
- 2 cups claret or burgundy
- 1 cup hot water
- 1 cup zwieback crumbs
- 1/3 cup granulated sugar
- Salt, pepper and flour
- Singe, clean, wash and dry goose. Rub inside and out with salt.
- Fill goose loosely with fruit stuffing made as follows:
- Soak prunes in water overnight. Cook until tender in 1 cup wine.
Add apples, zwieback crumbs, sugar and salt to taste.
- After filling goose, close openings with skewers. Tuck under
tips of wings and tie legs together. Prick skin at several places
to allow fat to run out.
- Roast breast side down in covered roasting pan in hot oven (400
degrees F) for 1 hour.
- Roast breast-side-up, uncovered, in slow oven (325 degrees F) until done.
- Baste frequently with mixture of 1 cup hot wine and 1 cup hot
water. Allow 20 to 25 minutes per pound for total roasting.
- Skim fat from liquid in bottom of pan. Measure liquid: add enough
water to make 3 cups. Thicken with flour as desired. Season
with salt and pepper.
Serves 8 to 10.
From the kitchen of FootsieBear
Source: Mary Margaret McBride Cookbook 1959