Goose roast Name: Nathalie Alcantara Base: Fort Eustis Recipe: 1 goose, about 8 lbs. Salt Pepper Marjoram 1 large onion, cut in rings 4 apples, quartered 2 pints of hot water 2 cloves 1 bay leaf 1 ½ cup of apple puree Rub the inside of the goose with the salt, pepper and marjoram. Stuff the goose with the onions and apples. Place it, breast downwards, on a rack in a baking pan. Add the hot water, cloves and bay leaf. Turn the goose after a couple of hours and continue roasting for about one hour longer. Remove the goose from the pan. On top of the stove, bring the gravy to a boil and skim off the excess fat. Add the puree and stir well. Serve the sauce separately.