Goose cold

1 serving


prepared bird (i. e. pre-scorched over fire, gutted, thoroughly washed) salt, put the back on a baking sheet with warmed fat, fry, turning from time to time. when the whole carcass is browned, place it in a cooking cupboard, watering with fat. when the carcass is ready, remove it from the oven, cut it in half along the pectoral bone, then divide each half into legs, wings and fillet. in this form, lay the bird on a dish, decorate with a side dish of washed apples or other products, sprinkle with chopped greens. if desired, the goose can be served on the table and with a whole carcass.