---------- Recipe via Meal-Master (tm) v8.04
  
       Title: WILD GOOSE
  Categories: Poultry, Main dish
       Yield: 1 servings
  
       1    Goose
       3    Onions
       2    Apples
       2    Strips bacon
       1    Carrot
       1    Stalk celery
       1    Bay leaf
       3    Sprigs parsley
     1/2 ts Thyme
       2 cn Consomme
       1 c  Red wine, dry
       1 tb Cornstarch
            Salt
  
   Soak plucked and cleaned goose overnight in well
   salted water. Rinse and dry, then stuff with 2 onions
   and 2 apples, both quartered. Place breast side up in
   open roaster pan and cover with 2 strips thick bacon.
   Brown in 475 degree oven until bacon is crisp. Take
   all fat from pan and discard. Remove bacon.
   Add to the pan 1 onion, quartered, 1 carrot,
   quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or
   3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans
   consomme with 2 cans water, and 1 cup of dry red wine.
   Cover the pan and roast at 375 degrees for 2 to 2-1/2
   hours, basting often. Goose should be done so that
   meat will readily pull off carcass. Remove goose from
   roaster and place on warm platter. Remove and discard
   stuffing. Strain the gravy and thicken with 1
   tablespoon cornstarch mixed with 2 tablespoons cold
   water.  Correct seasoning if necessary. Serve with
   wild rice. Mrs. Nicholas J. Constantine
  
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