Wild Goose in Cider

[Harry Collins]

Prep: 15 min
Cooking: 3 1/4 hours

1 Wild Goose
4oz butter
1 onion
6 cloves
1/2 an orange
Salt & Pepper
1/2 pound of bacon
20 oz dry cider
10 oz stock
2 T Calvados brandy

Preheat oven to 450

Wipe bird inside and out with damp cloth. Use giblets to make stock.

Put 3 oz butter, pealed onion stuck with cloves, and half an orange inside goose. Sew up vent or close with small skewers. Rub salt, pepper, and remaining butter over the skin. Tie the bacon over the breast of the bird.

Place goose, breast side down, in a large roasting tin. Pour in half the cider and all the stock. Cover bird and pan with a tent of tin foil.

Roast for 15 minutes, baste with cider/stock, replace foil, reduce heat to 375.

Continue roasting for about 3 more hours allowing 20 minutes per pound, plus 20 minutes more.

Baste every 20 minutes, topping up with more cider.

For the last 30 minutes roast goose on its back.

Remove pan from oven, pour WARMED Calvados over bird and set alight. When the flames die down transfer bird to serving platter and keep warm.

Pour pan juices to a pan and boil briskly until they have reduced to a thin sauce.

Taken from The Cookery Year a Reader's Digest Association Limited cookbook. I purchased it at their bookstore in Berkeley Square, London in 1975. Not a stones throw from Holland and Holland.