| 1 | Soak plucked and cleaned goose overnight in well salted water. |
| 2 | Rinse and dry, then stuff with 2 onions and 2 apples, both quartered. |
| 3 | Place breast side up in open roaster pan and cover with 2 strips thick bacon. |
| 4 | Brown in 475 degree oven until bacon is crisp. |
| 5 | Take all fat from pan and discard. |
| 6 | Remove bacon. |
| 7 | Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, ?teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine. |
| 8 | Cover the pan and roast at 375 °F for 2 to 2-?hours, basting often. |
| 9 | Goose should be done so that meat will readily pull off carcass. |
| 10 | Remove goose from roaster and place on warm platter. |
| 11 | Remove and discard stuffing. |
| 12 | Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. |
| 13 | Correct seasoning if necessary. |
| 14 | Serve with wild rice |
