---------- Recipe via Meal-Master (tm) v8.04
  Categories: Main dish, Meats
       Yield: 6 servings
      10    Slices, White Bread
       1 c  Dried Currants
       4    Apples, Peeled, Sliced
       1 tb Dried Thyme
       4 tb Melted Butter
       1 tb Vegetable Oil
       1    Goose (8 - 10 lbs)
       1    Chopped Onion
       1    Chopped Carrot
       1    Chopped Stalk of Celery
       1    Clove, Garlic, minced
       1    Bay Leaf
       3    Whole Cloves
       1    Sprig, Fresh Thyme
       1    Sprig, Fresh Marjoram
     1/4 c  White Wine
       1 ts Tomato Paste
       1 cn 10 oz Chicken Bouillon
   Make stuffing by combining bread, currants, apples,
   thyme, salt, pepper and melted butter. Stuff, truss
   and tie goose. Prick bird all over with fork. Heat oil
   in roasting pan on top of stove, brown goose lightly
   on all sides, then drain off pan drippings. Set goose
   breast side up, add a little water, cover and roast at
   375 degrees for one hour.
   Combine chopped onion, carrot, celery, the garlic, bay
   leaf, cloves, thyme and marjoram. Discard fat from
   roasting pan, add vegetable mixture and continue
   roasting uncovered 20 - 25 minutes per pound (three to
   four hours in all) draining off fat at intervals and
   adding more water as required. Transfer cooked goose
   to platter and keep warm. Skim off remaining fat in
   pan and heat dripping and vegetables on top of stove
   until mixture is reduced. Then stir in white wine,
   tomato paste and chicken bouillon. Simmer for 10 - 15
   minutes, then strain gravy. A little cornstarch mixed
   with water may be blended in to thicken gravy, if
   desired. Serve goose with gravy, applesauce, mashed
   potatoes and braised cabbage. Six to eight servings.
   From The Gazette 90/12/19.