| 1 | | Goose;, (10 to 12-pound) all excess fat removed |
| | FOR PARBOILING GOOSE |
| | Boiling water |
| 2 | | Ribs celery |
| 1 | | Carrot; unpeeled |
| 1 | sm | Onion; peeled |
| 1 | | Bay leaf |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| | OTHER |
| 2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 | sm | Orange; unpeeled |
| 1 | | Tart apple; unpeeled |
| 1 | | Rib celery; cut into 2 or 3 pieces |
| 1 | | Carrot; cut into 2 or 3 pieces |
| | Half an onion; peeled |
| 4 | | Prunes * |
| 1 | | Recipe Honey Butter Glaze; (follows) |
| | APPLE AND PRUNE DRESSING |
| 3/4 | c | Prunes |
| 1 1/2 | c | Boiling water |
| 7 | c | Whole-wheat bread; cubed |
| 3 | c | Unpeeled and finely chopped apples |
| 1 1/2 | c | Chopped celery ribs and leaves |
| 3/4 | c | Finely chopped onions |
| 1 | c | Butter |
| 1/4 | c | Minced fresh parsley |
| 1 1/2 | ts | Dried oregano leaves; pulverized |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| | HONEY BUTTER GLAZE |
| 1/2 | c | Honey |
| 1/2 | c | Water |
| 1 | tb | Butter |
| | Freshly grated nutmeg; approx. 1/2 t |
