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1
Wash goose inside and out with hot water and dry carefully.
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2
Rub inside with salt.
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3
Combine apples and prunes and stuff goose.
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4
Truss and tie legs loosely to the tail.
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5
Place goose on rack in roasting pan.
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6
Roast in 425F.
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7
oven for 30 minutes.
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8
Remove goose and turn heat down to 350F.
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9
Drain all fat from pan.
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10
Sprinkle goose with a little of the flour.
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11
Return goose to oven.
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12
Combine butter and hot water.
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13
When the flour on the goose has begun to brown, start basting with water-butter liquid.
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14
Sprinkle a little more flour on the goose after each basting; this helps absorb fat.
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15
Baste frequently.
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16
Roast for about 16-20 minutes per pound, depending on age of the bird, timing from the moment the goose goes in the oven.
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17
If goose os very fat, drain off fat several times during roasting.
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18
After the first hour, turn the bird every half hour, roasting the goose on its back for the last 15 minutes.
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19
Test for doneness by moving legs up and down; they should move easily.
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20
Place goose on heated platter.
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21
Surround with thick slices of fried apple.
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22
Place a plumped pitted prune on each apple slice.
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23
Serve with red cabbage and sugar-browned potatoes.
