Ingredients
Marinade
4l/7 pint cold water
450g/1lb salt
120g/4oz caster sugar

1 x 16lb oven-ready goose
12 white peppercorns
3-4 bay leaves
3 onions, peeled and sliced

Method
1. Mix the water, salt and sugar together in a large non-metallic container.
2. Stand the goose in the marinade, covered, for three days.
3. Remove the goose from the marinade and pat dry. Put in a large pan and cover with water.
4. Bring to the boil, skim and add white peppercorns, bay leaves and onion. Cook slowly until tender, approximately 4-4½ hours.
5. Leave the goose to cool in the liquid before carving.