1 goose, 10 to 12 lbs.
8 apples, cored & peeled, quartered
1 tbsp. butter
1 tbsp. salt
1 c. boiling water

Wash and dry goose. Stuff with apples. Tie legs with string, secure neck skin onto back with a skewer - wings behind back. Rub the bird with salt and prick all over with a fork. Spread butter over breast and place on rack of roasting pan. Add boiling water.

Place in oven, preheated to 375 degrees. Cook 20 minutes per pound. When done, remove strings and skewers, place in serving platter. Surround with wild rice and serve with pan drippings after you remove fat from drippings.