GANS MIT LAUCH
(Goose with Leeks)
1 goose, about 8 lbs., oven ready
4 onions, quartered
5 leeks, sliced
1 sprig wormwood
2 pints hot water
2 cloves
1 bay leaf
1 cup apple purée
Stuff the goose with the onions, leeks and wormwood. Place it breast downwards on a rack
in a baking pan. Add the hot water, cloves and bay leaf. The water catches the goose fat
without letting the bird dry out. The leeks flavor not only penetrate the bird, but make
the fat more digestible. Turn the goose after 2 hours. Continue roasting about 1 hour
longer. Take the goose from the pan. Bring the gravy to a boil on top of the stove, skim
off excess fat and thicken with the purée. Stir well, strain and reheat. Carve the goose,
chop the filling discarding the wormwood. Serve the sauce separately.