.

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elive a 19th-century -hris

: WHO WOULDN'T like to
Step into the Cratchits’ home

‘for dinner in that touching

-scene of “A Christmas
‘Care! —- the one with the

.. perfect roast goose, the plum

‘pudding, the blessings for
Veryone. oa

You can, ina vay, at the Hotel
Vancouver via its Dickens’ ‘Buffet.
Sunday luncheons from Dec. 7 to:
Dec! 24.:The main ‘course.is prime

ib and roast turkey, not roast.
goose, but the menu recreates nine-
teenth century, delights. : "

“This .is the 41st year | thal the © we

‘hotel has served its. famous *""
Dickens’ Buffet,” says Executive
": Chef,’ Robert Le Crom:“‘It has”.
become:a Vancouver tradition with
‘costumed ‘carollers;’ Santa, and the
ustomary, boar's, head tradition.”
* The’ Buffet is $36 per person,

alf price for children under eight

‘and: free ‘for: child:

1. We reserve tha’ ana at aN "Prices ul effact Wed. Nov. 29, to Tuas, Dee. 5, 1085 a

Kasey

; Wilson

eos ey
at the plate

& frozen geese, the way totella. |

young one — and goose is good:

‘eating only when it’s under six -

months old — was to pinch its

“beak. Soft beak, young goose.-

» Today, you don't run much risk

: of getting an old bird.”

=A goose is far less: meaty than

~ turkey. And’ carving: a goose is dif- -

ferent from carving a turkey..The

Jeg joini is-much farther down

under the bird and harder to.get at.”
The wings are constricted differ-

“ently, too, and must be taken off in:
“order to carve. the breast:.Don't
; a serve the wings, they have no meat

on them. .. .
. Slice ‘the drumsticks, “the bird”

will go further. The crisp skin is -
~choice — See that everyone has a:

Roast Goose (serves 8)
12 Ib. (5.4 kg) goose
Orange stuffing

Preheat oven to 325° F

Rinse the goose inside and out
with cold water and dry, thorough-
ty. Cut away any large fat layers

5 remaining in the body cavity. :

Fasten neck skin to back. with
skewer. Lee

Spoon the: stuffing into the
body cavity, packing it lightly.

Truss the goose and place it on
a rack in a shallow roasting pan.

Reust three to three and a half

hours (allow 16 minutes per
pound) or until drumstick feels

_Soft.to the touch and the joint

moves easily. |
As the goose roasts, spoon, off

-fat.as it accumulates.:

Don’t do anything else.to the
bird. Don't prick it, don’t jab it,

‘don’t baste it.

But don’t forget it,

_Overcooking is the only way you
', can 1 hurt it. ;

~ Grange Stuffing :

8 c. bread cubes ;
% ¢, chopped onion ::
% ce. chopped celery”

2 Thsp. butter sel

1c. fresh orange juice
2° Tbsp.” coarsely
orange rind ‘
‘Lc. fresh parsley ..

¥ tsp. thyme leaves

1 tsp. ground sage’

2 tsp. salt

freshly ground black pepper .

Place bread cubes ina a lerge

“Le.syrup,

1/2 c. sugar

2 ua ‘e. butter

34/2 c. flour: .,
7 tsp. crushed cloves _

~ Boil syrup, butter and sugar to;
of the ingredients. :

shredded °

ter until soft and add to bread
‘cubes. &
Add rest of ingredients, :

-ing them lightly but: thorough!

(This stuffing i is also excell
with turkey.) =. ,

Kasey Wilson is a food, ¥
and. travel . writer,’ restaurant,

“reviewer, and ‘British: ‘Coluinbia

contributor, to’. Pacific ‘Northwes
The Beautiful Cookbook

The dough must be allowed to stand for 48 hous, pi

pieces and form into balis. :

‘place. Knead dough again and rol! out to.1/2- inch thickness. :

Place on greased cookie sheet anda bake i in moderate ov

a it’s the’ new ‘White ‘Spot chidken Burger Supreme.
». Grilled boneless chicken breast with our own honey «.
mustard mayo. It’s served on our. toasted bun with’
lettuce, tomato and sweet red. onions. With our.

“signature fries and creamy co
the tasty new treats on our menu. Stop by. today.

°7 752 Marine Drive a
- (Park Royal):

#11495 WHITESPOT RESTAURANTS »

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