Bavarian Farmer Goose

Rinse goose, dry, season with salt, season with pepper. Score the chestnuts crosswise, roast them in a hot stove, remove the peel, put them in beef broth and sugar to

make.

Cut rolls into slices, pour milk, stir, mix with remaining ingredients. Add drained chestnuts, preheat the oven to 220 °C.

Fill the goose with the mixture, sew it up with the spaghetti. Place with the back upwards

Place the goose in a large roasting pan, pour a little water over it and cook for one hour with the lid closed.

Remove the lid, roast for an hour, pouring hot water over it. Then turn to the other side, reduce the temperature to 200 degrees, roast for an hour. Remove, disassemble, degrease the juices.

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