Roast Goose

How to make it

1. 1

   The goose is plucked immediately after slaughter, cleaned well of feathers and quills, singed over gas or a spirit flame to remove the small hairs, and opened. The neck, feet and wings are chopped off.

2. 2

   Place in water for a couple of hours, dry, rub well inside and outside with the lemon; sprinkle a little salt inside.

3. 3

   The goose is filled with cut-up apples and boiled prunes, sewn up like poultry, placed in a hot pan and put in the strongly heated oven. When the goose begins to brown, baste with the pan juices and pour the water into the pan.

4. 4

   The goose roasts for 2-3 hours; a little salt is sprinkled over; baste often, but not the last hour. Open the oven door or the damper the last half hour to get a crisp roasting crust.

5. 5

   Sauce: Brown the butter and flour to a deep colour, dilute with the strained and skimmed juices, bring to a boil, add mustard and sugar.

6. 6

   NB. The fat is picked off the entrails, soaked in several changes of cold water, 1 day in vinegar water and then 1 day in water that is changed often. Rendered with the addition of a little lard; melt it in a mixture of milk and water until it is clear.

7. 7

   The neck, feet, wings and gizzard are boiled together with pork into a giblet soup; this is made like pork-back soup with flour dumplings, prunes, apples and yellow and white roots on top.