(Recipe #153, page 115)
If one has prepared the goose for roasting as in I, then stuff with an apple cut in four pieces. This can be mixed with raisins or currants or with dried and blanched plums. In some regions, the goose is stuffed with cooked chestnuts or with small potatoes and a little salt, or with forcemeat.
Then sew the goose shut and place it in the roasting pan. Salt it, add a little water, and cover tightly. Let cook until almost done. Then uncover and roast, basting often, occasionally adding a little boiling water to the pot.
The goose must roast until it is crispy, golden brown, but not too brown. The gravy should also have a light brown color.
To serve, remove the strings. Prepare the gravy as for a turkey.
Cooking time is 2-1/2 – 3 hours.