– 3, 5 to 4 kg marjoram, rubbed rubbed Yield: filling – pitted ntsteint.
,water, hot hot ss,salt water, cooled cooled old 1 tbsp. tbsp. cornstarch (maize starch), or double – mass, mass, , for thickening brandy, for for seasoning
Wash the goose under cold running water, dry it, attach the legs and wings to the carcass with a spaghetti, rub the inside of the goose with salt rubbed marjoram. For the stuffing, remove the skin from the apples, cut them into quarters, remove the cores and cut into slices, mix with soaked, pitted dried plums, sugar, ground cinnamon, grated brown bread and brandy, fill the goose with it and sew it up with a string. Place the goose with its back down on the roasting rack in a roasting pan rinsed with water, put it on the lower rack in the preheated oven, pour a little hot water into it. During roasting, poke the goose occasionally underneath the wings and legs to help render the fat. Pour the fat that collects over the goose from time to time, skimming it there and then.
As soon as the drippings brown, add a little hot water, baste the goose from time to time with the drippings, gradually replace evaporated liquid about 10 minutes before the end of the cooking time, brush the goose with cold salted water, set the temperature to high so that the skin is nice and crispy arrange the cooked goose on a heated plate.
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