1/4 c soft goose or chicken fat
2 ts paprika
2 1/2 ts salt
12 md (3 lbs) potatoes
1/2 ts ground black pepper
1 c chopped onion
1/3 c chopped parsley
4 lg eggs, beaten
1 1/3 c matzo meal
1/4 c hot goose or chicken fat
2/3 c diced celery
1 8-10 lb. ready-to-cook goose

Note: “Because Elizabeth I of England and her court were eating roast goose
on Michaelmas Day, September 29, 1588, when news arrived of the defeat of
the Spanish Armada, the Queen decreed that roast goose should be served
each Michaelmas Day to commemorate the victory. This recipe is of Jewish
origin, with a very good stuffing.

Mix the 1/4 c. chicken or goose fath the paprika and 2 ts. salt and rub a
portion of it inside crop and body cavities of goose. Grate potatoes and
mix remaining salt and next 7 ingredients. Spoon into the crop and body
cavities. Close the openings with skewers and lace tightly wtih a string.
Rub remaining fat and paprika mixture over the outside skin of goose.

Place on a rack, breast-side down, in a roasting pan. Cook in a preheated
slow oven (325 F) 3 1/2 to 4 hours. When goose is 2/3 done, according to
cooking time, turn breast up to finish cooking. To test for doneness, move
drumstick up and down. The joint should yield readily or twist out and the
meat should feel very soft.

Siphon off fat with a poultry baster as it accumulates in roasing pan. Made
gravy from pan drippings, using 1 1/2 T. flour to each cup water or stock.
Add salt and pepper to taste.