Goose soup (ancient recipe)

• 1-1.25 kg (2-2½ lb) piece of goose (or duck)
• 2 onions

Remove the excess fat from the fowl, cut into large pieces and simmer in a heavy saucepan in water to cover, together with 1 onion, the carrot, parsnip, celery heart and apples, cut up, for about 1½ hours. Add the caraway seeds towards the end of the cooking time. Boil the mushrooms and the other onion, chopped separately, in 500