Goose fried, stuffed by apples
The processed goose to rub off from within and outside by salt and to stuff with the apples cleared from skin and a core and cut by segments. A cut in a paunch to sew up with a thread. In such kind of a goose to put on a back in a deep frying pan or poultry roaster, to add a half-glass of water and to fry in an oven, overturning from time to time, some times watering with the melted fat and juice. The goose is fried by 1-1,5 hours. Then to take out apples, a trunk to split, put in a plate and to impose with apples.
To a goose in weight in 3-3,5 kg to take 1-1,5 kg antonovka apples.
Goose stuffed by potato
Well washed out, processed trunk of a goose to fill in with hot water and to cook to semireadiness, then to take out from a broth and to rub outside and from within with salt and pepper.
Carcass of a goose to fill with the crude potato cut on halves.
To prepare unleavened dough, to unroll a layer in half-centimetre and to wrap in it a goose.
Trunk to place in special ware - poultry roaster, laid out from within a damp paper, from above to cover with the same paper, to cover and put in warmed up to 150-160 degrees an oven and to bake a goose within 2,5-3 hours.
From a ready goose carefully to take out a potato, a carcass together with the dough to split for the portions and to spread out on plates.
In each plate to add the potato which has been taken out from a carcass.
On one goose - 1,5-2 kg of a potato, the dough - 800-1000 g, salt, pepper.
Stuffed goose neck
To process a trunk of a goose. To chop off as it is possible more long a neck, to remove from it a skin and to wash out by cold water. Then to dry it, to salt, pepper and put on a cold for 10-15 minutes.
To boil to semireadiness the touched rice washed out by hot water, to cast away on a sieve, to add the browned onions, butter, salt, pepper, a little broth.
The skin fastened from one end to fill with stuffing, without having reported on two fingers, and to fasten from other end. Received "sausage" to put in a pan, to fill in with a broth or water small amount and to cook to readiness. Then to put on an oil frying pan and to bake in an oven
Moves to a table in a hot kind.
On 2 goose necks: 1 table spoon of vegetable oil, 2 glasses of a meat broth, 2 table spoon butter, 2 large onions, 2 glasses of rice, salt, pepper.