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Stegt Gaas-(roast goose)




Source of Recipe


Denmark
Singe, clean, wash and dry an 8-10 pound goose. Fill cavity with sage dressing or apple and prune dressing. Truss and prick skin in several places. Place on wire rack in uncovered roaster. bake in a hot oven for 45 minutes. Pour off all the fat. Sprinkle with salt and pepper and dredge with flour. Return to oven and reduce temperature to moderate. When flour is brown pour 1 cup hot water into roaster and and baste goose frequently. Sprinkle each time with a little more flour to absorb the fat. Allow 20 minutes to the pound for a young goose and 25 minutes for one that is older. When done remove from pan, pour off excess fat, add hot water to the drippings and thicken with browned flour to make a gravy. Apple sauce is usually served with roast goose.