Categories: Poultry, Londontowne 
      Yield: 1 servings 
  
      1 ea Goose                               3 ea Sprigs parsley 
      3 ea Onions                            1/2 ts Thyme 
      2 ea Apples                              2 cn Consomme 
      2 ea Strips bacon                        1 c  Red wine, dry 
      1 ea Carrot                              1 tb Cornstarch 
      1 ea Stalk celery                        1 x  Salt 
      1 ea Bay leaf                        
  
  Soak plucked and cleaned goose overnight in well salted water. Rinse and 
  dry, then stuff with 2 onions and 2 apples, both quartered. Place breast 
  side up in open roaster pan and cover with 2 strips thick bacon. Brown in 
  475 degree oven until bacon is crisp. Take all fat from pan and discard. 
  Remove bacon. 
  Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of 
  celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans 
  consomme with 2 cans water, and 1 cup of dry red wine. Cover the pan and 
  roast at 375 degrees for 2 to 2-1/2 hours, basting often. Goose should be 
  done so that meat will readily pull off carcass. 
  Remove goose from roaster and place on warm platter. Remove and discard 
  stuffing. Strain the gravy and thicken with 1 tablespoon cornstarch mixed 
  with 2 tablespoons cold water.  Correct seasoning if necessary. Serve with 
  wild rice. 
  Mrs. Nicholas J. Constantine