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.

Loading
Loading
Loading