Goose stuffed with prunes and apples. According to old recipes

g Prunes - one hundred and fifty

g raisins - eighty

red wine vinegar - four tablespoons

sour apples - four - five

g black bread - one hundred

gutted goose - one (four - five pound)

salt

freshly ground black pepper

lovage and marjoram - two tablespoons

broth - seven hundred and fifty milliliters

Cut in half prunes and raisins with soak in vinegar. Preheat oven to two hundred and twenty-five degrees. Clear the apples and cut into four pieces, then, like bread, cut into cubes.

Goose rinse under running cold water. Inside and outside rub with salt and pepper. Sprinkle with spices inside. Mix bread, apples, raisins, prunes. Fill the stuffing and sew up his goose.

Within ten minutes in the oven to roast. Pour two hundred and fifty milliliters of broth. Reduce the oven temperature to two hundred degrees. Cook it for about three hours, goose, pouring two hundred five to ten milliliters of broth.

To prepare the sauce removed from the goose two tablespoons of minced meat. Mixed with the juice released during roasting, two hundred and ten five milliliters of broth and bring to a boil. Mash into a puree, salt and pepper. Post a garnish red cabbage and potato dumplings.

Cooking time - three and a half hours.