Gebratene Fette Gans

Roast Fat Goose

Method

The stuffing is typically German, but the method of roasting is the same as in other countries. The stuffing consists of chopped apples, chopped chestnuts, 3 or 4 tablespoons of raisins, the liver and the giblets of the goose, 1 cooked potato, all this being cooked till slightly brown, in butter. Sliced cooked apples and potato croquettes are served with the goose.

Another popular stuffing for goose consists of 2 lbs. of apples, peeled, cored and quartered, and 1 lb. of prunes, soaked in water for 12 hours. The apples and prunes are put in a saucepan with 2 tablespoons of butter, 5 or 6 tablespoons of sugar, 1 tablespoon of water, and the mixture is simmered for 2 or 3 hours till of the consistency of jam, and quite brown.

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