Berlin fried goose

1 serving


Goose carcass is gutted, scorched, washed, slightly salted inside, grated with dry milled majorana and filled with raw apples without core. The carcass is sewn up and fried in the usual way along with the remaining apples. Red cabbage is stewed. The carcass is cut, placed on a dish and garnished with whole apples and potatoes. Cabbage and sauce are served separately. The sauce is prepared as follows: the fat remaining after roasting the goose is diluted with broth, boiled, added corn flour, mixed and strained.