Holiday Roast Goose

The finest possible fare for a harvest or holiday dinner.

Ingredients:
1 8-10 pound goose

Directions:
Choose a young goose of 8-10 pounds,
allowing 1-1/4 pounds per person.
Wash and dry the goose.
Dry the goose and rub the skin
with salt and pepper, and, if desired,
a clove of garlic.
Fill the cavity loosely with stuffing,
and fasten with skewers or string.
Prick the skin well to let the fat run off.
Place the bird on a rack in a roasting pan;
if you have no rack, prop the goose on
two wooden spoons to prevent
its sticking to the pan.
Put it in a 450 degrees F oven
for 20-25 minutes to brown,
then pour off the fat and
reduce the heat to 300 degrees F.
Pour a cup of hot cider or wine
over the bird and cook uncovered,
allowing 20 minutes per pound
for the total roasting time.

Serve the bird on a large platter
garnished with glazed fruit, crabapples,
spiced pears or stuffed prunes,
with bunches of parsley or watercress.