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Golden
Goose
| 10-12 pound goose
1 medium head of fresh green cabbage, shredded very finely 6 Granny Smith apples, peeled and chopped 1 lemon, peeled, seeded & the pulp chopped 1 cup dry white wine Salt, freshly ground pepper 1 cup Italian parsley, chopped ½ teaspoon each marjoram, thyme, chervil & sage ¼ teaspoon cracked allspice 1 cup golden raisins ¾ cup Madeira combined with ½ cup lemon juice Season the goose liberally with salt and freshly ground pepper and rub inside and out with a cut lemon. Using the sharp tines of a carving fork, prick the bird all over, especially around the breast and thighs where fatty deposits are. Place the goose on a rack in a large roasting pan and roast in a 475° F. oven for 1 hour. This will melt away a lot of the fat, which then can be discarded. Remove goose from the oven, lower heat to 350° F. and permit bird to cool slightly. In the meantime, blanch the shredded cabbage
in a large pot of rapidly boiling water for 2 minutes. Drain and place
in a large bowl. Add the chopped apples, lemon pulp and raisins and toss
lightly. Add herbs, allspice, dry white wine, salt and freshly ground pepper.
Toss together. Stuff the cavity of the goose lightly, truss and place back
on the rack of the roasting pan. Roast goose 20 minutes per pound. Draw
off accumulated fat from time to time. Baste the goose periodically with
the Madeira and lemon juice. The goose is done when it is golden brown
and the leg juices run clear yellow when pricked with a fork
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