1 medium goose, cut into serving size portions
garlic powder or garlic
salt
pepper
flour
about 2 T schmaltz or shortening
1 onion, sliced thin
½ cup dark jelly or marmalade
3 T sherry or wine
1 cup boiling water
Remove skin and fat from goose. Rub with garlic or garlic powder. Dust all over with flour mixed with salt and pepper. Brown in hot schmaltz. Remove from pan and brown onion slices in the schmaltz. Add rest of ingredients and simmer until jelly is melted. Place goose in pan and turn gently to coat with sauce. Cover and simmer on very low light until tender. about 2 hours or so, turning goose two or three times. If necessary, add a little more boiling water. Place goose on platter and strain gravy over it. Serves 6