Great Golden Goose For Ten
Ingredients
1 (10-12 lb.) goose
1 med. head of fresh green cabbage, shredded very finely
6 firm, tart apples, peeled, cored & roughly chopped
1 lemon, peeled, seeded & the pulp chopped
1 C. dry white wine
Salt, freshly ground pepper
1 C. Italian parsley, leaves only, chopped
1/2 tsp. each marjoram, thyme, chervil & sage
1/4 tsp. cracked allspice
1 C. golden raisins
3/4 C. Sercial Madeira combined with 1/2 C. lemon juice
Cooking Instructions
The secret to trimming the fat from the goose is to roast it for an hour in a hot oven before stuffing it. The initial exposure to the hot oven will melt away a good deal of the fat, which then can be discarded. Season the goose liberally with salt and freshly ground pepper and rub inside and out with a cut lemon. Using the sharp tines of a carving fork, prick the bird all over, especially around the breast and thighs where fatty deposits lie. Place the goose on a rack in a large roasting pan and roast in a 475 degree oven for 1 hour. Remove goose from the oven, lower heat to 350 degrees and permit bird to cool slightly. Stuff the goose as follows: Blanch shredded cabbage in a large pot of rapidly boiling water for 2 minutes. Drain and place in a large bowl. Add the chopped apples, lemon pulp and raisins and toss lightly. Add herbs, allspice, dry white wine, salt and freshly ground pepper. Toss together. Stuff the cavity of the goose lightly, truss and place back on the rack of the roasting pan. Roast goose 20 minutes to the pound. Draw off accumulated fat from time to time. Baste the goose periodically with the Madeira and lemon juice. Goose is done when it is golden brown and the leg juices run clear yellow when pricked with a fork. Instead of rice or potatoes, accompany the goose with pureed celeriac and tiny fresh peas cooked together with finely shredded Romaine lettuce. Wine: A big red burgundy, such as a `70 Clos Vougeot.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)