Roast Goose with Prune Stuffing and Spiced Apples

Name: Roast Goose with Prune Stuffing and Spiced Apples
Ingredients: 6 oz (175 g) fresh white breadcrumbs; liver from the goose; salt and freshly milled Pepper; ¼ level teaspoon powdered mace; a little flour; 1 (10 lb) (4½ kg) oven-ready goose; 1 teaspoon mixed spice; 4 oz (100 g) soft brown sugar; few whole cloves; 4 oz (100 g) butter; 3 oz (75 g) butter; salt and freshly milled Pepper; 4 oz (100 g) sultanas; 6 apples

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Times Cookery Book

By Katie Stewart

Published 1974

About

Ingredients

1 (10 lb) (4½ kg) oven-ready goose
a little

Main course

Method

Wipe the goose and remove the giblets from the inside. If a frozen oven-ready goose is used, Allow to thaw slowly over a period of at least 24 hours. Meanwhile prepare the stuffing.

Simmer the prunes in the liquid they soaked in for about 10 minutes until tender but not soft. Drain the prunes, remove the stones and rub the flesh through a sieve to make a purée. Cover the goose liver wit