No. 1063 — Lithuanian-Style Roast Goose Stuffed with Apples
English historical translation of Molokhovets recipe No. 1063 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the goose's excess fat, which the author reserves for frying doughnuts, Nos. 3644–3645 (Part II). Rub inside and outside with ½ spoonful of crushed caraway and salt.
Fill with small apples, first cut and sprinkled with salt and marjoram.
Roast on a baking sheet with a handful of finely chopped onion underneath, adding two or three spoonfuls of broth at first and later basting with the goose's own juices.
Bake another six to eight good apples separately and arrange them around the carved goose. Skim the fat from the roasting sauce, dilute with broth, boil, strain and pour over the goose.
Alternatively stew the apples as for salad No. 1371. Keep the goose giblets for soup or sauce.
To provide
1 goose, ½ spoonful of caraway and salt 2 onions and 12 small apples | 6–8 large apples 1 spoonful of flour and optional marjoram |