1. AS SOON AS THE GOOSE IS DRAWN, REMOVE ALL THE FAT FROM THE INSIDE AND AROUND THE GIBLETS AND PUT INTO COLD WATER WITH A LITTLE SALT. 2. WHEN THE GOOSE IS HALF ROASTED, LADLE ALMOST ALL THE DRIPPING OFF BEFORE IT BEGINS TO BROWN, AND CONTINUE TO DO SO, ONLY LEAVING ENOUGH IN THE PAN TO BASTE THE BIRD. 3. PUT THE FRESH FAT AND THE GOOSE DRIPPING INTO A SAUCEPAN WITH A FEW SLICES OF APPLE AND A PINCH OF SALT. 4. SIMMER UNTIL CLEAR, THEN STRAIN THROUGH A FINE SIEVE AND POT INTO SMALL JARS. 5. COVER WITH GREASE-PROOF PAPER, THEN WITH COVERS OF STOUT BROWN PAPER AND STORE IN A COOL PLACE. 6. Encyclopedia of European Cooking. ---------------------------------------------------------------------------
Ingredients
