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Having
Goose on the Christmas table dates back to the medieval times when it
is usually feasted on during winter festivals. Then, it was
often roasted on a spit over an open fire and stuffed with onion,
sage or goose liver stuffing and eaten with a fruit sauce. Here is
the more modern version enjoyed in Austria
and Germany. (With
a few shortcuts for those of us who are not culinary masters.)
 Roast
Goose
1 goose, about
8 lbs.
Salt
Pepper
Marjoram
1 large onion,
cut in rings
4 apples, quartered
2 pints of hot water
2 cloves
1 bay leaf
1 ½ cup
of apple sauce
Rub the inside
of the goose with the salt, pepper and marjoram. Stuff the goose with
the onions and apples. Place it, breast downwards, on a rack in a
baking pan. Add the hot water, cloves and bay leaf. Turn the goose
after a couple of hours and continue roasting for about one hour
longer. Remove the goose from the pan. On top of the stove, bring the
gravy to a boil and skim off the excess fat. Add the puree and stir
well. Serve the sauce separately.
Red Cabbage *
1 head red
cabbage, chopped fine
1 small peeled
onion, quartered
4 to 6 whole cloves
1 large apple, quartered
3 tablespoons vinegar
1 to 2
tablespoons sugar
1 to 2
tablespoons flour
2 tablespoons oil
Combine
cabbage, onion, cloves, apple, vinegar, 1/2 of sugar, and oil in a
large pot or dutch oven. Add enough water to cover bottom of pot.
Bring to a boil and simmer until tender. Dust with flour and
remaining sugar before serving.
*
You can cheat and the buy this frozen, but look for the package that
already has apples in it tastes better.
Potato
Dumplings *
2 tablespoons margarine
Cubes of white
bread in 72 equal pieces (about crouton size)
1 1/3 cup
(less 1 teaspoon) all-purpose flour, divided
1 pound 14
ounces peeled and cooked boiling potatoes, riced
1 egg
1 teaspoon salt
1/8 teaspoon
ground nutmeg
1/8 teaspoon
white pepper
4 quarts water
*
You can cheat and the buy this in a prepacked mix, I think a lot of
Austrians do.
In a small
skillet heat margarine until bubbly and hot; add bread and saute,
stirring constantly, until bread has absorbed the margarine and is
browned. Set aside. Measure out and reserve 2 tablespoons flour. In a
mixing bowl, combine remaining flour with potatoes, egg, and
seasonings, mixing well; portion dough into 24 equal mounds. Flour
hands with reserved flour and shape mounds into balls; press 3 bread
cubes into each ball and seal closed, forming dumplings.
In a 5-quart
saucepan or Dutch oven bring water to a boil; use a slotted spoon to
gently lower several dumplings into the water (they will sink to the
bottom). When dumplings rise to the surface, cook for 3 to 5 minutes
longer. With the slotted spoon, remove dumplings to warmed serving
platter. Repeat procedure with remaining dumplings |
