Monday, 26 May 2008
1 goose on 4-5 kg.
250 gr. Prune without stone.
5-6 peeled apple in boats.
Soup to gravy:
25-50 gr. Margarine.
Stuffing from goose.
Ends of wings.
2 stalk celery.
½ l. water.
¾ l. gravy from the roast chinking and soups.
3 spsk. Flour.
Thaw the goose in refrigde 3-3 1/2 days and nights.
Take the pluck bag and the fat leaf fat out.
Cut the sebaceous glands of the rump, or cut that hero off and use it for the cloud.
Cut the wing tips off.
Dares the bird in and externally with a kitchen roll, and rub it in and externally with salt.
Fill it with prunes and apple boats and sew it to with cotton yarn, or close with meat needles.
Put the goose with the chest downwards on the grid over the roasting pan.
Rose it in the oven on lowest groove at 160 degrees in 4 1/2 -5 hours.
Turn the bird after half of ...