Goose with apples
3 lb (1.5 kg) apples
2 tbsp. soft butter
Way of cooking
Salt and stuff the prepared goose with the sliced apples (with the cores removed). Sow up the hole in the goose stomach. Lay the goose on a frying-pan
with its back down, add half a cup of water and satnd in an oven.
While frying, pour the goose fat and jiuse several times over the meat. Keep frying for 1.5-2 hours. Remove the thead, take out the apples with a spoon and
lay them on a dish. Chop the goose into slices and lay on the apples.
Serve with the baked apples, minced boiled cabbage or boiled potatoes.
Not much to add. Just a recommendation to take sour kind of apples like Grenny Smith.
Collected and edited by Michael Terletski