Recipe - Goose Stuffed With Apples - Pennsylvania Dutch

1 Goose; 7 to 8 pounds
Salt
1 One half pound Peeled; quartered apples
One half cup Currants
1 One half pt Water
One half Sliced onion
6 Peppercorns
2 tablespoon Flour

Clean and dress the goose, cutting off wings, head, neck and feet. Trim off
all fat and soak this fat in cold water for 15 minutes. Rub goose with salt
inside and outside. Mix the apples well with the currants and stuff into
the goose, then sew up. Put the goose in the oven in a covered roasting pan
with the water, cut or sliced up onion and peppercorns, and roast for 1 hour. Remove
the cover then start basting with the drippings every 10 to 15 minutes. If
the water boils down, add spoonfuls of it so the fat will not get too
brown. It may require from 2 to 3 hours roasting before the goose is well
done and crisp. Sprinkle a tablespoonful of cold water over the skin to
make it more crisp. Make gravy with flour. Skim off grease if too
plentiful.

Taken from "Pennsylvania Dutch Cook Book" by J. George Frederick, published
by Dover Publications, Inc., New York, NY, c. 1971.
Posted to MCRecipe Digest V1 #851 by Bill Webster thelma@pipeline.com on
Oct 18, 1997