Goose Fricassee

The goose came out great. I peeled and chopped 4 tart apples, added 1/2 cup each raisins and dried apricots, tossed them with 1 teaspoon cardamom, and used that to stuff the goose I put it on a rack high above the roasting pan, pierced the skin all over with a fork, and brushed it with water every half hour or so. 3 1/2 cups fat drained off, none of it good for making gravy, but it was a moist and tender bird. Just as much trouble to carve as duck, but at least you ended up with more meat at the end my 12-pound bird would have been enough for 6-8 people, tops. But it sure was yummy!

* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers! Posted by FAYLEN on 12-26-95