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Show Goose Is Favorite For Yuletide Feast And Easily Fixed Goose, which is the traditional Christmas fowl just as turkey is Thanksgiving's dish, is easily prepared pre-pared and is delightfully tasteful if handled correctly. Not Until recent years has goose been properly appreciated, ap-preciated, largely because it hasn't been prepared properly. Geese vary in weight from 8 to 12 pounds or more. Watch for soft feet and a pliable bill (if you dress your own bird) as an indication of proper age for cooking. ., An excellent dressing is the apple-and-raism variety, made with, the Allow 20 to 25 minutes to the pound for roasting bird in 325-degree 325-degree oven. - '. '' following proportions: One pound of . apples, peeled and diced; one-fourth ; pound of raisins; one tablespoon of brown sugar, " and three cups of bread cubes: Salt to taste. Although Al-though this dressing is .dry, the juices from the' bird will make it '.-"ty. " Removing fat is a simple process. First wipe the bird dry, inside and out. Place in a covered roaster in a 425-degree oven for 30 minutes to start warming. Remove from oven and cool. Remove fat. Repeat this process twice. Then stuff the goose, close the opening of the body cavity and tie the legs together. Weigh the bird, allowing 20 to 25 minutes to the pound for roasting" in a 325-degree oven. Roast with breast side down. You don't have to baste the bird as it roasts, but orange juice with grated rind may be used if desired. |
