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Gaastesteg med Aebler og Svedsker (Goose w/Apples&Prunes)

Gaastesteg med Aebler og Svedsker (Goose w/Apples&Prunes) is built on Young Goose, Lemon Salt & Fresh Ground Pepper, Apples Coarsely Chopped, Dried Prunes Pitted And Coarsely Chopped, and Lg Onion. Serves 10. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 8 lb
• 1/2
• 2 cup
• 2 cup
• 1

Method (preview)

1. 1

   Preheat oven to 325�F.

2. 2

   Lightly salt and pepper the inside and stuff the cavity with the coarsely chopped apples, prunes and onion quarters.

3. 3

   Close by lacing skewers or by sewing with heavy white thread.

4. 4

   Fasten the neck skin to the back of the goose with a skewer and truss the bird securely so that it will keep it's shape while cooking.

5. 5

   Roast goose on a rack set in a shallow open pan for 3 to 3 1/2 hours (about 20 to 25 minutes per pound).

6. 6

   Basting the goose itself is unnecessary.

7. 7

   If the juice that runs out is still somewhat pink, roast another 5 to 10 minutes or until juices run clear or pale yellow.

8. 8

   When done, turn off oven leaving the finished bird to set with the door ajar for 15 minutes to make it easier to carve.

9. 9

   Transfer the goose to a large heated platter and remove the string and skewers.

10. 10

    Scoop out the stuffing and discard it.

11. 11

    The fruits and onion will have imparted their flavor to the goose but will be far too fatty to serve.

12. 12

    Recipes: The Cooking of Scandinavia (1968)

13. 13

    .\\ichele's notes: My husband, Peter, made this dish for our 1993