|Black pepper||1⁄4 Teaspoon|
|Cooking apples||1 Pound, pared and quartered|
|Prunes||3⁄4 Pound (Soaked In Warm Water, Drained, And Pitted)|
Rinse goose and remove any large layers of fat from the body cavity.
Pat dry with absorbent paper.
Rub body and neck cavities with a mixture of the salt and pepper.
Mix apples, prunes, and sugar together; lightly spoon mixture into cavities.
To close body cavity, sew, or skewer and lace with a cord.
Fasten neck skin to back with skewer.
Loop cord around legs, tighten slightly, and tie around a skewer inserted on the back above tail.
Rub skin of goose with a little salt.
Place goose, breast down, on a rack in a shallow roasting pan.
Roast, uncovered, at 325Â°F 2 1/2 hours, removing fat from pan several times during this period.
Turn goose, breast up, and roast 45 to 60 minutes longer, or until goose tests done.
To test for doneness, move leg gently by grasping end of bone.
When done, drumstick-thigh joint moves easily or twists out.
Transfer goose to a carving board or heated serving platter while preparing Gravy, below.
Garnish as desired.