Gaastesteg Med Aebler Og Svedsker (goose W/apples&prunes)

CATEGORY	CUISINE	TAG	YIELD
Fruits, Meats	Danish	Danish, Fruits, Main dish, Poultry	10	Servings

INGREDIENTS

8	lb	Young goose, to 10 lb
1/2		Lemon
		Salt & fresh ground pepper
2	c	Apples, peeled cored and
		coarsely chopped
2	c	Dried prunes, presoaked
		pitted and coarsely
		chopped
1		Onion, peeled & quartered

INSTRUCTIONS

Preheat oven to 325Ã¸F.  To prepare this classic Danish Christmas dish,
first wash the goose  under cold running water. Pat it thoroughly dry
with paper towels and  rub inside and out with lemon. Lightly salt and
pepper the inside and  stuff the cavity with the coarsely chopped
apples, prunes and onion  quarters. Close by lacing skewers or by
sewing with heavy white  thread. Fasten the neck skin to the back of
the goose with a skewer  and truss the bird securely so that it will
keep it's shape while  cooking.  Roast goose on a rack set in a shallow
open pan for 3 to 3 1/2 hours  (about 20 to 25 minutes per pound). As
the goose fat accumulates in  the pan, draw it off with a bulb baster
or large kitchen spoon.  Basting the goose itself is unnecessary.  To
test whether the bird is done, pierce the thigh with the tip of a
small sharp knife. If the juice that runs out is still somewhat pink,
roast another 5 to 10 minutes or until juices run clear or pale
yellow. When done, turn off oven leaving the finished bird to set  with
the door ajar for 15 minutes to make it easier to carve.  Transfer the
goose to a large heated platter and remove the string and  skewers.
Scoop out the stuffing and discard it. The fruits and onion  will have
imparted their flavor to the goose but will be far too  fatty to serve.
Traditionally, poached apples stuffed with prunes (see recipe) are
served with the Christmas goose. Red cabbage and carmelized potatoes
(see recipes) complete the Christmas menu in Denmark.  Serves 8 to 10
Source: Time/Life Foods of the World, Recipes: The Cooking of
Scandinavia (1968) Typos by .ichele  .ichele's notes: My husband,
Peter, made this dish for our 1993  Christmas dinner. The only changes
made were in the cooking process.  A newer, better method now calls for
pricking the skin of the bird in  several places and starting the
cooking with the bird breast side  down. This allows for the most fat
to run clear. And there's ALOT of  it. Our 8 lb bird yielded over 5
cups of fat! When cooking is halfway  done, turn the bird over and
continue cooking until the juices run  clear. Collection of recipes
from "Great Sysops of the World" from  COOKFDN ops.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip

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