To: ladyvet
My English aunt occasionally does one for Christmas. Goose is all dark meat and very fatty. Make sure you remove the wishbone and clumps of visible fat and lightly pierce the outer skin all over. Do not pierce deep enough to break the flesh beneath. Baste with the dripping as it cooks. Serve with Madeira sauce.
38 posted on
12/24/2011 12:10:40 PM PST by
kalee
(The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
To: kalee
Do you know why you remove the wishbone?
47 posted on
12/24/2011 2:51:34 PM PST by
ladyvet
( I would rather have Incitatus then the asses that are in congress today.)
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson