INGREDIENTS

INSTRUCTIONS

This is and the following recipes will be from 'Eva Exner, Braten und
Schmoren im Roemertopf, ISBN 3-87059-080-7'
Wash goose inwards and outwards very well, rub first dry and then with
salt. Prepare the stuffing: clean goose liver and heart, peal and core
apple. Soak roll in water. Put heart, liver and apple into a meat grinder
and grind well. Press soaked roll to remove unused water and mix with the
ground ingredients. Season with salt, a bit of pepper and majoram. Stuff
goose with this mixture and sew it up. Put goose breast-down into the
claypot and close the lid. Stew it for about 150-180 minutes at 220 degree
C (428 F). An important rule is that the goose should not brown in the
first hour as it will dry out else. After 2 hours remove the lid and pour
every 10 minutes alternately her own juice and cold water over the goose
(this makes a nice crust) After another 30 minutes turn goose on back and
stew it for the last half hour also pouring the fluids over her. Remove the
thread carefully and put goose onto a pre-warmed tray. If you like you can
remove the stuffing and serve on another plate.
Serve with potato dumblings, sauerkraut, red cabbage, apple sauce.
Variations for the stuffing: a) 1000 g (2.2 pound) chopped sour apples
200 g  (7 oz) raisins mix well and stuff
b) 500 g (1.1 pound) cooked squeezed potatoes
500 g  (1.1 pound) ground meat
250 g  (8.75 oz) raisins
c) 200 g (7 oz) half-cooked rice
200 g  (7 oz) finely chopped liver chopped goose-innards (liver, heart,
stomach)
stuff
My comments: Standard goose can be rather fatty, therefor some breeders
market a special kind which yields lesser fat. They are called
'Fleischgaense' (meaty goose) in Germany. Don't know where the difference
comes from. I have never eaten sauerkraut with goose, for me the standard
is potato dumplings and red cabbage. And the stuffing is a mixture of
soaked dried plums and sour apples. Posted to FOODWINE Digest 28 Jun 97 by
Carmen Bartels <caba@SQUIRREL.HAN.DE> on Jun 29, 1997

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