Zhasis kopustinis

• 1-1.25 kg (2-2½ lb) sauerkraut
• lard
• 4 onions

Stew the sauerkraut in a little lard for 10 minutes; add the chopped onions, apples, caraway seeds and allspice. Bone the goose by cutting along its backbone and working the flesh from the bones, using a small, very sharp knife. Take care not to damage the skin. Cut away excess fat. Rub the goose inside with salt and pepper and stuff with the sauerkraut, attempting to bring back the bird’s orig