---------- Recipe via Meal-Master (tm) v8.01
       Title: Wild Goose
  Categories: Poultry, Londontowne
       Yield: 1 servings
       1 ea Goose                               3 ea Sprigs parsley
       3 ea Onions                            1/2 ts Thyme
       2 ea Apples                              2 cn Consomme
       2 ea Strips bacon                        1 c  Red wine, dry
       1 ea Carrot                              1 tb Cornstarch
       1 ea Stalk celery                        1 x  Salt
       1 ea Bay leaf                       
   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