Name: Roast Goose (Gebratene Gans)
Cuisine: Austria
Ingredients: apple compote or red currant jelly; a few lumps of sugar; a few sprigs of marjoram; 3 or 4 sweet dessert apples; A young goose

Preparation info

Difficulty
Medium

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.

Ingredients

A young goose
3 or 4 sweet dessert apples
a few sprigs of marjoram

Europe
Austria
Main course
Dinner
Gluten-free
Spicy

Method

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 w

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Ingredients

Method

Part of