MICHAELMAS GOOSE

Steps:

• Cook the goose liver, neck, gizzard and heart in salted water, simmering for 20 minutes.
• Strain and reserve stock.
• Chop the liver for stuffing and set aside.
• Discard the neck, gizzard and heart.
• Peel and boil the potatoes until fork tender.
• Cool and cut into chunks.
• Blanch the salt pork in boiling water for 5 minutes, drain and dice fine.
• Mix all the stuffing ingredients together and season very highly.
• Put the stuffing into the breast cavity of the bird and secure the vent.
• Place the bird in a roasting pan with a scant cup of the giblet stock.
• Cover the bird with foil and roast in a hot oven preheated to 400 F for 30 minutes.
• Lower heat to 350 F and cook for 20 minutes/lb.
• (aprox 3 hours).
• Baste at least twice during the cooking and add another scant cup of stock if the pan is running dry.
• Remove the foil and roast an additional 15 minutes to allow the skin to crisp up.
• In the 18th and 19th centuries onion sauce was always served with the goose.
• To make the sauce: Cook the onions in the milk and water with the slice of turnip until soft.
• Mash onion and mix with butter, nutmeg, salt and pepper.
• Beat until smooth and add a little cream to finish.
• Puddle sauce on plate or serve in small side dish.
• To make the applesauce:.
• Cook the apples in water until tender.
• Sieve or mash them and add butter, sugar and a pinch each of nutmeg and salt.
• Serve hot.
• (May be made ahead and reheated) Served on the side with the goose.