Goose with Apple Rum Stuffing

Exactly rinse the goose, dry it and season the inside with salt. Rinse, peel, core and cut the apples into eighths. Rinse and drain the raisins and dried plums, leaving 2 tablespoons each. Leave 10 of the walnut kernels.

Cut the rest in half again. Mix apples, nuts, dried plums, raisins, rum and breadcrumbs and season with marjoram. Fill the goose with the mixture and seal. Place on the grill with the breast side down and place over the fat pan in the preheated oven (electric stove: 200 degrees /

Gas stove: 3-4). Pour 1/2 l boiling water into the roasting pan

and roast the goose for about 2 1/2 to 3 hours. Repeatedly baste with gravy and after 1 hour turn the goose to the other side. Finally, brush with cold salted water and let it brown briefly. Cut off the remaining dried plums and nut kernels. Rinse the red apples, cut them in half, hollow them out a little and rub the apple halves with the juice of one lemon.

distribute evenly. Keep warm next to the goose. Sieve the gravy and add to 1/2 liter. Bring to a boil in a saucepan and skim off the fat.

Bind with stirred flour. Season well with salt and freshly ground pepper and garnish with parsley.

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