for family meals :
is many years since Hub-UK was first launched. It has
been created from recipes contributed form all over
the world, from professionals and amateurs alike. A
great many of the recipes do not have any details as
to who sent them in or from where they came. It would
be a shame not to share them with you for this reason
is one such recipe. If you know where it originated,
or perhaps it is even yours, let me know and I will
add the necessary credits and acknowledgements.
most indispensable ingredient of all good home cooking
- love, for those you are cooking for" ~ Sophia
3 x onions
2 x apples
2 x strips bacon
1 x carrot
1 x stalk celery
1 x bay leaf
3 x sprigs parsley
1/2 tsp thyme
2 tin consomme
1 cup red wine, dry
1 tbsp cornflour
1 x salt
plucked and cleaned goose overnight in well salted
and dry, then stuff with 2 onions and 2 apples, both
breast side up in an open roaster pan and cover with
2 strips thick bacon.
in 475°F oven until bacon is crisp.
all fat from pan and discard.
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°F for 2 to 2 1/2
hours, basting often. Goose
should be cooked to the point where the meat will
readily pull off the carcass.
goose from roaster and place on warm platter. Remove
and discard stuffing.
the gravy and thicken with 1 tablespoon cornstarch
mixed with 2 tablespoons cold water.
seasoning if necessary.