Roast Goose - Stegt Gås

Serves 14









DRESSING #1 - Crush toast with a rolling pin to reduce it to crumbs. Mix well with the remaining ingredients. Stuff goose and roast in a preheated 325° oven on a rack in an uncovered pan. Allow 25 minutes per pound, and prick skin of bird often while roasting to release fat.

POTATO AND ALMOND DRESSING #1 - Combine all ingredients and mix well. Stuff goose and roast as in preceding recipe until done.

PRUNE DRESSING - Wash, clean and wipe the goose inside and out, and rub with onion; discard the onion. Season with salt and pepper. Stuff as follows:
Mix prunes and apples well and stuff the cavities of the goose. Sew with string or use skewers. Fasten neck skin to back with skewers. Loop cord around legs and tighten slightly. Place breast side down on rack of a roasting pan. Roast uncovered at 325 degrees in a preheated oven for 1 hour. Remove accumulated fat. Turn fowl breast side up. Add the wine. Roast until tender. Prick skin often.
Place fowl on a heated platter. Remove skewers or string. Remove some of the dressing before carving to prevent slipping.
Add the flour to the liquid in the roaster, stirring until smooth. If necessary, add a little water and a cup of wine to make gravy of the right consistency.

POTATO AND ALMOND DRESSING #2 - Mix ingredients in order given. Stuff the bird, and roast as directed in preceding recipes for Roast Goose.

VEAL DRESSING - Grind veal and giblets together in a meat grinder. Add onion and apples. Mix well. Add beaten egg yolks, cream, crumbs and seasoning. Mix thoroughly, stuff goose, and roast according to directions given in preceding recipes.

FRENCH DRESSING FOR GOOSE - Either in a covered pan or in a cloth bag cook the chestnuts in a preheated oven (500°) until they burst. Peel them and chop them fine. Cook in a small amount of water with the sugar.
When tender add minced liver, butter, salt and pepper. Mix well and stuff the goose to be roasted as directed in foregoining recipes.

POTATO DRESSING - Cook the potatoes until tender. Drain.
Mince or chop the celery and onions and brown in the butter. Remove from heat.
Put potatoes through a ricer (or an electric blender 1 cup at a time) and then into a bowl. Add the bread crumbs and mix well.
Beat the eggs until frothy. Add to the mixture with the seasonings. Spoon the stuffing into the cavity of the goose and skewer well.
This stuffing may be used for any fowl, and for meats as well, but if you use it for goose, try the following sauce to be served with it:

SAUCE - Mix all ingredients. Heat in the top of a double boiler over hot water and serve at once.