MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Weihnachtsgans
  Categories: Poultry
       Yield: 20 Servings
  
       1    10-12 lbs Oven Ready Goose
       1 ts Salt
     1/2 ts Pepper
       4    Thyme Sprigs
       4    Bay Leaves
       3    Tart Apples, quartered
       2    Onions, peeled, quartered
       2    Celery Ribs, cut 2 inches
       5 c  Cold Water
       6 tb Flour
       1 c  Beef Broth
  
   Remove neck and giblets from goose and set aside. Remove all the fat
   you can see in the cavity. Pat goose dry, rub with salt and pepper.
   Place the thyme, apples, celery and onions in cavity, skewer shut with
   poultry pins and tightly lace with twine. Fold the wings flat against
   the back and skewer the neck skin to the back. Place the goose breast
   side down in a lightly oiled large ,shallow roasting pan. Prick the
   skin well all over with a fork, roast goose, uncovered, for 30 minutes
   at 500 F, than reduce heat to 400 F and roast, uncovered 30 minutes
   longer. Pour off all drippings and carefully turn goose over breast
   side up, roast uncovered for 1 hour. pour drippings out of pan again
   and prick the goose again with fork and put the remaining 2 cups
   water in pan, and continue roasting the goose,  uncovered for 1 to 1
   1/2 hour. Pour off all drippings again and reserve. Put goose on
   platter ,cover with aluminum-foil like tent and let stand for 30 minutes.
   Skim 6 tablespoons of fat from the pan drippings and heat for 1 minute
   in heavy 10 inch skillet over low heat;add the flour and cook and
   stir for 3 minutes. Measure 3 cups of giblet juice (cooked while goose
   was roasting)drippings and broth. Add to skillet and turn up the heat
   and cook, whisking constantly until thickened and smooth. Add salt and
   pepper to taste and the finely chopped giblets ,if
   desired. Traditionally served with red cabbage and mashed potatoes.
   From “The New German Cookbook” typed by Brigitte Sealing
  
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