FRUIT STUFFED ROAST GOOSE WITH WINE
Source: Mary Margaret McBride Cookbook 1959

1 (10 lb.) goose
1 lb. prunes
2 lb. cooking apples, peeled and sliced fine
2 C. claret or burgundy
1 C. hot water
1 C. zwieback crumbs
1/3 C. sugar
Salt, pepper and flour

Singe, clean, wash and dry goose. Rub inside and out with salt. Fill goose loosely with fruit stuffing made as follows:

Soak prunes in water overnight. Cook until tender in 1 cup wine. Add apples, zwieback crumbs, sugar and salt to taste.

After filling goose, close openings with skewers. Tuck under tips of wings and tie legs together. Prick skin at several places to allow fat to run out.

Roast breast side down in covered roasting pan in hot oven (400°F) for 1 hour.

Roast breast-side-up, uncovered, in slow oven (325°F) until done.

Baste frequently with mixture of 1 cup hot wine and 1 cup hot water. Allow 20-25 minutes per pound for total roasting.

Skim fat from liquid in bottom of pan. Measure liquid: add enough water to make 3 cups. Thicken with flour as desired. Season with salt and pepper. Serves 8-10