Roast Domestic Goose:

Roast Domestic Goose:

                        1   8-pound goose

                         Potato Stuffing

                          Salt and pepper

              Flour

1. Select a young goose, wash in hot water, and dry on the outside. Flatten breastbone by striking with a rolling pin.

2. Fill body cavity lightly with Potato Stuffing, skewer the opening or truss.

3. Roast goose in slow oven (325 F.) for 45 minutes, on rack in uncovered roasting pan.

4. Remove from oven; pour off fat, season with salt and pepper, dredge with flour and return to oven.

5. When the flour is browned, pour 1 cup hot water into pan, and baste goose often, dredging each time with a slight sifting of flour to absorb fat. Allow 20 minutes per pound for a young goose, and 25 minutes for older goose.

6. Remove from pan, add 1 cup hot water to gravy, and thicken with prepared roux if necessary.

Garnish goose with parsley and serve with applesauce, hot or cold spiced fruit, cranberry-orange relish, or coddled minted apples. Serves 5