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Roast Goose with Orange Stuffing & Cumberland Sauce

12 pound goose
Orange stuffing
Celery leaves
3 oranges

Preheat oven to 325F. Rinse the goose inside and out wtih cold
water and dry thoroughly. Cut away any large fat layers remaining
in the body cavity and remove any stray pinfeathers. Fasten neck
skin to back with skewer. Spoon the orange stuffing into the body
cavity, packing it lightly. Truss the goose and place it on a rack
in a shallow roasting pan. Roast three to three and a half hours
(allow 16 minutes per pound) or until drumstick meat feels soft to
the touch and the joint moves easily. As the goose roasts, spoon
off fat as it accumulates. Don't do anything else to the bird.
Don't prick it, don't baste it, but don't overcook it.

Garnish the platter with strips of orange peel; cut long strips of
peel from three oranges, using a vegetable peeler or sharp knife.
Arrange the orange strips in coils around the goose. Tuck celery
leaves in between the coils.


Orange Stuffing

8 cups fresh bread cubes
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
1 cup fresh orange juice
2 tablespoons coaresly shredded orange rind
1 cup chopped fresh parsley
1/2 teaspoon thyme leaves
1/2 teaspoon ground sage
2 teaspoons salt
Freshly ground black pepper

Spread bread cubes out for an hour or so before starting stuffing. Saute
the onion and celery in butter until soft. Mix with bread cubes in a large
bowl. Add the rest of the ingredients, tossing them together lightly but
thoroughly.

Cumberland Sauce

1/2 cup port
1 cup orange juice
1/2 cup lemon juice
1 cup red currant jelly
1/2 cup chopped onion
1 teaspoon dry mustard
1/4 teaspoon ground ginger
Few drops of Tabasco
1 1/2 tablespoons arrowroot
1 tablespoon coarsely shredded orange rind
1 tablespoon coarsely shredded lemon rind

Combine the port, orange and lemon juices, jelly, onion, mustard,
ginger and Tabasco in a saucepan. Bring to a boil, stirring
occasionally. Be careful as this may foam up. Strain the sauce.
Combine arrowroot with a little hot sauce in a cup and mix togetgher
well. Stir this back into the rest of the sauce and cook over low
heat, stirring constantly, until slightly thickened. Do not allow
to boil. Add orange and lemon rind.

Serve the goose with onions that have been simmered in beef stock,
then glazed in butter and sugar, and with pureed spinach seasoned
with a pinch of nutmeg.

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