Home · Recipes · Historical Cookbook · Meat Dishes of All Kinds

Roasted Goose

4 servings

Ingredients

• 1 pcs goose
• tart apples or small Borsdorfer apples (as needed)
• currants (as needed)
• chestnuts (as needed)
• small potatoes (as needed)
• salt (a little)
• water (a little)
• potato starch (a little)

Instructions

1. Fill the prepared goose with tart, quartered apples or small unpeeled Borsdorfer apples, mixed with currants if desired.
2. You can also fill it with cooked chestnuts or small potatoes and a little salt.
3. Sew up the opening, first place the goose breast-side down in the roasting pan, salt it, add water, and roast slowly for 2½ – 3 hours, basting frequently and adding a little boiling water from time to time.
4. Once the back is browned, turn the goose over; for even browning, rotate the roasting pan once.
5. During roasting, skim the fat from the sauce.
6. The goose must be crispy and brownish, but the sauce should not get too dark.
7. When serving, remove the strings, degrease the sauce again, and thicken with a little potato starch.
8. Always deglaze the pan drippings well during roasting.

Modernized from a treasured 19th-century German cookbook.