Categories: Poultry 
      Yield: 6 servings 
  
     10 ea Slices, White Bread                 1 ea Chopped Stalk of Celery 
      1 c  Dried Currants                      1 ea Clove, Garlic, minced 
      4 ea Apples, Peeled, Sliced              1 ea Bay Leaf 
      1 tb Dried Thyme                         3 ea Whole Cloves 
      4 tb Melted Butter                       1 ea Sprig, Fresh Thyme 
      1 tb Vegetable Oil                       1 ea Sprig, Fresh Marjoram 
      1 ea Goose (8 - 10 lbs)                1/4 c  White Wine 
      1 ea Chopped Onion                       1 ts Tomato Paste 
      1 ea Chopped Carrot                      1 cn 10 oz Chicken Bouillon 
  
  Make stuffing by combining bread, currants, apples, thyme, salt, pepper 
  and melted butter. Stuff, truss and tie goose. 
  Prick bird all over with fork. Heat oil in roasting pan on top of stove, 
  brown goose lightly on all sides, then drain off pan drippings. Set goose 
  breast side up, add a little water, cover and roast at 375 degrees for one 
  hour. 
  Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme 
  and marjoram. Discard fat from roasting pan, add vegetable mixture and 
  continue roasting uncovered 20 - 25 minutes per pound (three to four hours 
  in all) draining off fat at intervals and adding more water as required. 
  Transfer cooked goose to platter and keep warm. Skim off remaining fat in 
  pan and heat dripping and vegetables on top of stove until mixture is 
  reduced. Then stir in white wine, tomato paste and chicken bouillon. 
  Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed 
  with water may be blended in to thicken gravy, if desired. 
  Serve goose with gravy, applesauce, mashed potatoes and braised cabbage. 
  Six to eight servings. 
  From The Gazette 90/12/19.