Roast Goose with Compote of Apples

Oie rôtie. Compote de Pommes


Cleanse and truss the goose for roasting and fill it with a goose stuffing and fasten it up with a skewer or string, rub the goose well over with clean dripping, wrap it in a well greased paper, and put it to roast or bake for three quarters of an hour, according to size; it should be a pretty golden colour when cooked. Take up, remove the trussing strings and paper, and serve with a nice hot compote of apples and some thin brown sauce in a boat. Apple sauce can be served instead of the compote if liked.