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. ---------------------------------------------------------------------------
Nutrition
Ingredients
