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Roast Goose


      10 slices white bread
      1 cup dried currants
      4 apples, peeled & sliced
      1 tablespoon dried thyme
      4 tablespoons butter, melted
      1 tablespoon vegetable oil
      1 goose, (8 - 10 lbs)
      1 onion, chopped
      1 carrot, chopped
      1 celery stalk, chopped
      1 clove garlic, minced
      1 bay leaf
      3 whole cloves
      1 sprig fresh thyme
      1 sprig fresh marjoram
      1/4 cup white wine
      1 teaspoon tomato paste
      1 can chicken bouillon, 10 oz


    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 375 degrees 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.

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