10    Slices, White Bread

      1 c  Dried Currants

      4    Apples, Peeled, Sliced

      1 tb Dried Thyme

      4 tb Melted Butter

      1 tb Vegetable Oil

      1    Goose (8 - 10 lbs)

      1    Chopped Onion

      1    Chopped Carrot

      1    Chopped Stalk of Celery

      1    Clove, Garlic, minced

      1    Bay Leaf

      3    Whole Cloves

      1    Sprig, Fresh Thyme

      1    Sprig, Fresh Marjoram

    1/4 c  White Wine

      1 ts Tomato Paste

      1 cn 10 oz Chicken Bouillon

  Make stuffing by combining bread, currants, apples,
  thyme, salt, pepper and melted butter. Stuff, truss
  and tie goose. Prick bird all over with fork. Heat oil
  in roasting pan on top of stove, brown goose lightly
  on all sides, then drain off pan drippings. Set goose
  breast side up, add a little water, cover and roast at
  375 degrees for one hour.

  Combine chopped onion, carrot, celery, the garlic, bay
  leaf, cloves, thyme and marjoram. Discard fat from
  roasting pan, add vegetable mixture and continue
  roasting uncovered 20 - 25 minutes per pound (three to
  four hours in all) draining off fat at intervals and
  adding more water as required. Transfer cooked goose
  to platter and keep warm. Skim off remaining fat in
  pan and heat dripping and vegetables on top of stove
  until mixture is reduced. Then stir in white wine,
  tomato paste and chicken bouillon. Simmer for 10 - 15
  minutes, then strain gravy. A little cornstarch mixed
  with water may be blended in to thicken gravy, if
  desired. Serve goose with gravy, applesauce, mashed
  potatoes and braised cabbage. Six to eight servings.
  From The Gazette 90/12/19.