Roast Goose

Gebratene Gans

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

The Austrians are particularly fond of goose, and it is extensively eaten throughout the country—it is, in fact, a characteristic national dish; and Kalt Gans—cold goose, served with cucumber salad sprinkled with caraway seed or chopped dill—is one of the most popular poultry dishes.


  • A young goose
  • 3 or 4 sweet dessert apples
  • a few sprigs of marjoram
  • a few lumps of sugar
  • apple compote or red currant jelly


The bird is well rubbed with salt and pepper, outside and inside, sprinkled with chopped marjoram, a few sprigs being put inside the goose. Peel and core the apples, replace the core with a lump of sugar, and stuff the goose with them. Roast the goose, basting frequently, and serve with apple compote or red currant jelly and a salad.