\"Roast Goose with Apple Stuffing\" Recipe Contributed by A.J., Tina, and Nate
BODY PART [1]
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ANIMAL [13]
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NUMBER [2]
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NOUN [14]
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VERB [3]
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VERB [15]
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VERB ENDING IN "ED" [4]
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NOUN [16]
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NOUN [5]
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VERB ENDING IN "ING" [17]
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ADJECTIVE [6]
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NOUN [18]
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NOUN [7]
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ADJECTIVE [19]
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ADJECTIVE [8]
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NUMBER [20]
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NOUN [9]
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NUMBER [21]
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TYPE OF MEASURMENT [10]
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VERB [22]
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FRACTION [11]
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NUMBER [23]
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NUMBER [12]
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NOTE: Some words may occur more than once.
Chop the [1] from one ten to [2] pound ready-to- [3] goose. Cook with one cup [4] onion and two [5] spoons butter till onion is [6] and [1] is done. Mix with five cups dried [7] cubes; 2 cups chopped [8] [9] ; quarter cup snipped parsley; three quarters of a [10] dried sage, crushed; half teaspoon salt; and [11] teaspoon pepper. Mix [12] beaten eggs and one half cup [13] broth; toss with bread mixture. Use to fill [14] cavity. [15] legs together; [16] to tail. Prick legs and wings with [16] . Place on rack in shallow [17] pan. Insert [18] thermometer in center of inside [19] muscle without touching bone. Roast at [20] degrees till thermometer registers 185 degrees for two to [21] hours; [22] off fat. Serves ten to [23] .
