tyrone roast goose (irish)
 
  goose
6 cup  breadcrumbs
3 Tbsp  sage
1/2 cup  chopped cooked bacon
4 oz.  butter
4   finely chopped shallots
2   eggs
  salt and pepper
1/2   lemon
 
wash and dry goose. cut off any excess fat from around neck cavity. prick 
skin well all over. rub skin with lemon, and season. fry shallots in 
butter until softened, mix with breadcrumbs, sage and bacon, season and 
bind with eggs, and use to stuff bird. sew up. place in a very hot oven, 
475f, for 10 minutes. then reduce heat to 340f, and cook for 3 1/2 - 4 
hours. serve with applesauce. 
 
servings: 4 
 
 
 
-- 
 
(ID: 77133) Mirror: rec.food.recipes: Fri, Apr 16, 2004


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