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| "GERMAN RECIPES" |
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| 4-6 servings 1 (8-9 lb.) goose 1 onion, chopped 1 tablespoon salt 1 1/2 cups pitted prunes, halved 4 tart apples, peeled, cored and quartered 1 cup course rye bread crumbs 2 tablespoons sugar 4 tablespoons flour Wash and dry goose. Remove giblets; place in 1 quart saucepan with onion and 1 teaspoon salt. Cover with water. Simmer, partially covered, about 1-1 1/2 hours. Strain; reserve stock. Sprinkle goose inside and out with salt. Combine prunes, apples, rye bread and sugar; fill cavity of bird. Skewer openings to- gether. Place on rack in shallow roasting pan, breast side down. Roast in a hot oven (400 degrees) 45 minutes. Drain fat from roasting pan. Reduce oven temperature to 325 degrees; roast until tender when pierced with a fork, and juices are light yellow, not pink, about 1 hour. Drain fat from pan. Turn goose breast side up; brown until golden, about 30 minutes. Remove; keep warm. Skim off remaining fat. Stir flour into 2 cups stock; add to drippings in pan. Cook over medium heat, stirring and scraping browned bits, until thickened. Serve with goose. |
| Pommeranian Roast Goose |
| TINY DUMPLINGS |
| 4-6 servings 2 eggs, slightly beaten 1 cup water 1 teaspoon salt 3 cups flour Combine eggs, water, salt, and flour. Beat until dough is thick and smooth. Add more flour if necessary. In a large saucepan, bring 2-3 quarts of salted water to a boil. Place 1/3 of the dough on a small, wet chopping board. With a small sharp knife, cut thin strips( 3/4" x 2 1/2" ) one at a time, slipping off the board directly into boiling water. Repeat until all dough is used. Do not crowd in boiling water. Dumplings are done when they float. Remove from boiling water; rinse with hot water and keep warm. Serve with meat and gravy. |