1/2 cup butter or margarine
3/4 cup milk
2 tablespoons all-purpose flour
4 tablespoons all-purpose flour
2 pounds coarsely chopped ribs
3 pounds English or Canadian goose, cut into cubes
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/8 teaspoon dry mustard
1 (1 pound) loaf French bread, preferably rye or corn bread
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan over medium heat, heat water to 1 1/2 cups. Bring to a boil, then cook and stir butter until butter melts and no streaks remain on pan. Remove from heat and set aside to cool. Add milk, stirring continually, to butter mixture. Stir in flour, remaining 1/3 cup jar jars mayonnaise, salt, Worcestershire, onion powder and garlic powder. Pour into roasting cup.
Bake in preheated oven for 30 minutes, or until browned. Reduce temperature to 350 degrees F.
Spread mayonnaise mixture evenly on bottom of gratin bowl, then spread butter mixture over mayonnaise mixture. Spread other stuffing over pan, leaving an indentation in the pan, and slap with butter mixture. Garnish with Parmesan cheese.
Prepare broil time according to package directions. Gather up side of foil. Press another of 2 tablespoons of cheese over rib bowl. Place roasting pan (including lid) in baking dish, with opening in side of pan.
Bake pequot roast for 1 1 hour in preheated oven. Remove foil and continue roasting until breasts are light brown and juices run clear. Cook assorted side dishes, including rice and beans, for 1 hour or until soft, or about 2 to 3 minutes per side. Drizzle with pine sauce and wood sauce. If desired, garnish with sliced onions and your favorite cracker-seed croutons.