Unicorn (Unicorn@Indenial.com)
Thu, 24 Dec 1998 10:22:04 -0500
Reader Amanda Brooks sent the following, which would actually be funny
if it weren't so true.
"Men are like fine wine. They all start out like grapes, and
it's our job to stomp on them and keep them in the dark until they
mature into something you would want to have dinner with."
Hungarian Roast Goose
3/4 lb (325 g) sausage, hot or mild
4 Tbs (60 ml) butter
1 medium onion, chopped
2 stalks celery, chopped
5 cups (1.25 L) toasted white bread cubes
1 large apple, peeled and chopped
1/2 tsp (2 ml) dried marjoram
Salt and freshly ground black pepper to taste
1- 6 to 8 lb (2.5 to 3.5 Kg) goose
1 lemon
Remove the sausage from the casing and fry over medium heat in a large
skillet until well browned, breaking it into small pieces as it cooks.
Drain well and reserve. Melt the butter in the same skillet and add
the onion and celery, cooking for about 5 minutes until tender.
Combine in a large mixing bowl the reserved sausage, the onion and
celery mixture, bread cubes, apple, marjoram, salt, and pepper, and
mix well. Set aside. Wash the goose well and pat dry. Squeeze the
lemon and rub the goose inside and out with the lemon juice. Season
the goose inside and out with salt and pepper. Stuff the neck and
body cavities with the stuffing. Place the goose on a cooking rack in
a large roasting pan, breast side up. Prick the skin on the breast
and thighs several times with a sharp fork to allow the fat to drain
out. Roast at 350F (160C) for 3 to 3+1/2 hours, until a meat
thermometer registers 185F (85C) in the thickest part of the thigh.
Prick the skin approximately every 30 minutes to allow more fat to
escape. Allow to rest at room temperature for 10 to 20 minutes before
carving. Serves 6 to 8.
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