An old-fashioned Swedish recipe which can also be used for duck or chicken, using a smaller quantity of marinade.
WELSH GOOSE COMPANY OVEN READY GOOSE - 4.5-5kg/10-12 lb
the oven-ready goose in the marinade for three days. Use a non-metal
container for this. To cook, remove the goose from the marinade and pat
dry. Put the bird in a large pan and cover with water. Bring to the
boil, skim and add white peppercorns, three or four bay leaves and
three onions, sliced. Cook slowly until tender.
Sweden marinaded goose would be served with a traditional sauce of
apple puree mixed with some light mayonnaise and whipped cream and
flavoured with freshly grated horseradish.
Put gooseberries into a pan with the water and castor sugar and simmer gently until turning yellow. Liquidise in food processor and then pass through nylon sieve. This way the fruit does not need topping and tailing first. Prepare the sauce by melting 1/2 oz. butter and adding the flour off the heat. Pour on slowly the gooseberry puree and stirring constantly bring to the boil. Finish by adding the rest of the butter, piece by piece, to give a nice glossy sheen. Serve hot.