|Goose/Null||15 Pound (Null)|
|Apple stuffing/Null||2 Cup (32 tbs) (Null)|
|Orange juice/Null||1 Cup (16 tbs) (Null)|
|Giblets/Null||1⁄4 Cup (4 tbs) (Null)|
|Boiling water/Null||1 Cup (16 tbs) (Null)|
|Salt/Null||1 Teaspoon (Null)|
|Flour/Null||1⁄4 Cup (4 tbs) (Null)|
|Salt/Null||To Taste (Null)|
|Pepper/Null||To Taste (Null)|
Remove all fat from inside bird.
Sprinkle inside generously with salt and pepper.
Stuff loosely with Apple Stuffing and truss.
Heat oven to 325 degrees.
Put goose on rack in roasting pan and roast 25 to 30 minutes a pound or until very tender.
Prick the skin several places every half hour to let the fat run out and baste with a little of the orange juice each time.
Pour or ladle off fat as it accumulates in pan.
Simmer giblets in boiling water and salt until tender.
Drain, saving broth.
Chop giblets finely.
Put goose on warm platter when it is done (drumstick moves easily).
Drain almost all the fat from the pan.
Stir in the flour and let it bubble up well and brown lightly.
Remove from heat and add giblet broth all at once.
Stir to blend.
Return to moderate heat and cook and stir until boiling.
Add enough boiling water gradually to make gravy the desired consistency.
Stir in chopped giblets.
Heat well, taste and season with salt and pepper to taste.