Great Golden Goose for Ten
1 (10-12 lb.) goose 
1 med. head of fresh green cabbage, shredded very finely 
6 firm, tart apples, peeled, cored & roughly chopped 
1 lemon, peeled, seeded & the pulp chopped 
1 c. dry white wine 
Salt, 
freshly ground pepper 
1 c. Italian parsley, leaves only, chopped 
1/2 tsp. each marjoram, thyme, chervil & sage 
1/4 tsp. cracked allspice 
1 c. golden raisins 
3/4 c. Madeira wine combined with 1/2 c. lemon juice 
The secret to trimming the fat from the goose is to roast it for an hour in
a hot oven before stuffing it. The initial exposure to the hot oven will
melt away a good deal of the fat, which then can be discarded. 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 lie.
Place the goose on a rack in a large roasting pan and roast in a 475 degree
oven for 1 hour.
Remove goose from the oven, lower heat to 350 degrees and permit bird to
cool slightly.

Stuff the goose as follows: Blanch 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 to the pound. Draw off accumulated
fat from time to time. Baste the goose periodically with the Madeira and
lemon juice. Goose is done when it is golden brown and the leg juices run
clear yellow when pricked with a fork. 


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