Roast goose with apple sauce

Name: Roast goose with apple sauce
Yield: To Serve Six
Cuisine: United Kingdom
Ingredients: 575 ml (1 pint) stock made with goose giblets; 1 glass white wine; 1 goose weighing 5 kg (12 lb); 100 g (4 oz) fresh breadcrumbs; 25 g (1 oz) butter; 4 large onions; 1½ tablespoons flour; 2 teaspoons sugar; salt and pepper; salt and pepper; 10 freshly chopped sage leaves or 1 teaspoon dried sage; 10 freshly chopped sage leaves or 1 teaspoon dried sage; 1 egg beaten with 1 teaspoon milk; 1 egg beaten with 1 teaspoon milk; 900 g (2 lb) cooking apples; 15 g (½ oz) butter

Preparation info

To Serve
Six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Traditionally geese are eaten at Michaelmas on 29 October, having just been fattened on the gleanings from the wheat and barley. As goose is served so seldom it would be a pity not to do it properly in the old way and make a home-made sage and onion stuffing.

Ingredients

1 goose weighing 5 kg (12 lb)
1 glass

Europe
United Kingdom
Main course
October

Method

Bring a pan of salted water to the boil and boil the skinned onions for 30 minutes until they are tender. Strain, cool and chop the onions, then cook them in the butter for 10 minutes. Now allow them to cool and mix them with the remaining stuffing ingredients in a bowl.

Preheat the oven to 220°C, 425°F, Gas