Difficulty: Difficult - for experienced cooks
Dietary guidance: n
1/2 oz. yeast (for pastry)
2/3 cup milk
2 2/3 cups flour
1/2 teaspoon salt
1 goose (about 4 lbs)
1/2 cup of oil (or fat)
Dissolve yeast in milk.
Mix with flour and salt.
Add oil or melted fat
Knead the dough.
Roll out into a circle 1/5 inch thick. The circle should be large enough to envelope the whole bird.
Salt the goose, which has been refrigerated for 24 hours.
Put a clean bottle into its cavity and sew it up.
Rub the goose well with oil and wrap it completely in the dough and place in an oiled roasting pan.
Roast in a moderate oven, 375 degrees, for about 1 hour.
When the dough is nicely brown and the meat tender, remove the crust carefully, trying to preserve the shape of the shell.
Cut goose into serving pieces, place them in the shell and garnish with fried potatoes and salad.