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      Title: Bratgans (Roast Goose)
 Categories: Poultry, Swabia, Germany
      Yield: 4 Servings

      1 md Young goose
    1/2    Delicious apple; cored,
           - sliced, and cut into pieces

MMMMM-----------------------SEASONING MIX----------------------------
      2 tb Salt
      1 ts Pepper; level
      1 ts Marjoram
      1 ts Mugwort; level
           Fondor *

  From the Ries area.

  Clean the goose and remove any remaining feather shafts. Season,
  inside and outside, with the seasoning mix. Put the bird,
  breast-side down, into a very large roaster, along with any loose
  fat as well as the stomach, heart, and chopped up wings. Put the
  apple inside the goose. Add water to a depth of 1/5". Roast at
  475°F to start out with, and then at 390°F, frequently turning and
  basting with pan juices, until brown and crispy. Skim the fat off
  the pan juices, and thicken the gravy. Remove the goose from the
  roaster, and adjust seasoning with more of the above seasoning mix.
  Put on a broiler pan, and briefly broil at 570°F so the skin gets
  extra crisp. Serve with potato dumplings and Blaukraut (red
  cabbage).

  Recipe by D'schwaebisch Kuche by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten. 1976

  Translation: Karin Brewer

  Posted by: Karin Brewer, Sep 1992

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