Goose and white pudding with small red apples

1 goose about 4 1/2kg
450g white pudding 1 crushed garlic clove
2 large dessert apples, peeled and grated
75ml port
salt and pepper

Skin the white pudding and pound it until smooth with the goose liver and garlic.
Blend the apples and bind the stuffing with the port.
Stuff the goose with the mixture.
Prick the skin all over with the skewer, and rub it thoroughly with salt and pepper.
Place the goose in a roasting tin and cover with foil.
Roast on the lower shelf of an oven, preheated to (200%) (400F) Gas mark 6
Allow 15 minutes to the pound plus another 15 minutes.
After 1 hour, drain the fat from the pan and pour 120 ml cold water over the goose.
Remove the foil 30 minutes before cooking is complete, and baste the goose every 10 minutes with pan juices.
Serve the goose on a thick bed of unsweetened apple puree'.
Garnish with polished apples set on cocktail sticks.