-
1
Cook the goose liver, neck, gizzard and heart in salted water, simmering for 20 minutes.
-
2
Strain and reserve stock.
-
3
Chop the liver for stuffing and set aside.
-
4
Discard the neck, gizzard and heart.
-
5
Peel and boil the potatoes until fork tender.
-
6
Cool and cut into chunks.
-
7
Blanch the salt pork in boiling water for 5 minutes, drain and dice fine.
-
8
Mix all the stuffing ingredients together and season very highly.
-
9
Put the stuffing into the breast cavity of the bird and secure the vent.
-
10
Place the bird in a roasting pan with a scant cup of the giblet stock.
-
11
Cover the bird with foil and roast in a hot oven preheated to 400 F for 30 minutes.
-
12
Lower heat to 350 F and cook for 20 minutes/lb.
-
13
(aprox 3 hours).
-
14
Baste at least twice during the cooking and add another scant cup of stock if the pan is running dry.
-
15
Remove the foil and roast an additional 15 minutes to allow the skin to crisp up.
-
16
In the 18th and 19th centuries onion sauce was always served with the goose.
-
17
To make the sauce: Cook the onions in the milk and water with the slice of turnip until soft.
-
18
Mash onion and mix with butter, nutmeg, salt and pepper.
-
19
Beat until smooth and add a little cream to finish.
-
20
Puddle sauce on plate or serve in small side dish.
-
21
To make the applesauce:
-
22
Cook the apples in water until tender.
-
23
Sieve or mash them and add butter, sugar and a pinch each of nutmeg and salt.
-
24
Serve hot.
-
25
(May be made ahead and reheated) Served on the side with the goose.
