Ingredients:

1. 10 slices white bread
2. 1 cup dried currants
3. 1 apple, peeled and sliced
4. 1 tablespoon dried thyme
5. 4 tablespoons melted butter
6. 1 tablespoon vegetable oil
7. 1 goose (8 to 10 pounds)
8. 1 onion, chopped
9. 1 carrot, chopped
10. 1 stalk celery, chopped
11. 1 clove garlic, minced
12. 1 bay leaf
13. 1 spring fresh thyme
14. 1 spring fresh marjoram
15. 1/4 cup white wine
16. 1 teaspoon tomato paste
17. 1 can chicken bouillon, 10 ounces

Method:

1. Combine bread, currant, apples, thyme, salt, pepper, and melted butter to make stuffing.
2. Stuff, truss, and tie the goose. Prick bird all over with a fork.
3. Heat oil in roasting pan on top of stove. Brown goose lightly on all aides, and then drain off pan drippings.
4. Set goose breast-side up and add a little water. Cover and roast at 375°F for 1 hour.
5. Combine onion, carrot, celery, garlic, bay leaf, cloves, thyme, and marjoram.
6. Discard fat from roasting pan. Add vegetable mixture. Continue roasting uncovered for 20 to 25 minutes per pound. Drain off fat at intervals and add more water as required.
7. Transfer cooked goose to platter and keep warm. Skim off remaining fat in pan. Head dripping and vegetables on top of stove until mixture is reduced. Stir in white wine, tomato paste, and chicken bouillon.
8. Simmer for 10 to 15 minutes. Strain gravy.
9. Serve goose with gravy, applesauce, mashed potatoes, and braised cabbage.

Yields: 6 servings

Hint: A small amount of cornstarch mixed with water can be blended in the gravy to thicken it.