Make a slit in the rounded sides of the chestnuts using a sharp knife, tip them into a saucepan of boiling salted water, cover the pan and boil for 30 minutes. Drain the chestnuts and leave them to cool.

Wipe the goose and cut off the parson's nose. Peel, quarter, core and finely dice the apples. Remove any fat from the goose heart and liver, then wash, dry and finely chop them. Soften the roll in cold water.

Heat the butter in a frying pan and fry the chopped heart and liver until golden brown. Squeeze excess moisture from the roll. Peel the chestnuts and cut them into wedges.

Mix together the apple, the heart and liver, the bread roll, chestnuts and egg yolk and season with salt and pepper, the marjoram and sage. Use the mixture to stuff the goose and sew up the opening with cooking twine. Truss the goose by tying the legs and wings securely to the body with kitchen thread.

Dissolve 2 teaspoons of salt in the 250 ml (8 fl oz) water.

Place the goose upside down on a roasting rack over a roasting tin previously rinsed in cold water. Roast on the bottom shelf of a moderately hot oven (200°C, 400°F, gas 6) for 3 - 3 1/2 hours in all.

After the first 1 1/2 hours of cooking time, turn the goose on to its side and pour the hot water into the roasting tin. From this point on the goose should be frequently brushed with the salted water.

After another 30 minutes, turn the goose on to the other side. After two hours of cooking time, turn the goose breast uppermost and prick the thickest part of the thigh several times with a skewer to allow excess fat to run off. During the last 30 minutes of the roasting time, sprinkle the goose several times with the beer.

When the goose is cooked, turn off the oven and leave the bird for 20 minutes. Drain off the fat, then dilute the juices in the roasting tin with the stock. Bring to the boil and simmer for 15 minutes.

Season the gravy to taste and stir in the red wine. Blend the cornflour with a little water, then stir into the gravy and simmer for a further 5 minutes, stirring all the time.

Serve with: red cabbage and Potato Dumplings