Goose Stuffed with Apples

One goose (approx. 4.5 kg), 50g rasins, 50g currants (you can replace rasins and currants with a handful of dried prunes), 1 kg tart apples, 1-2 tablespoons of dried marjoram, 100 ml of fresh cream, 3-4 teaspoons of potato starch, salt, preshly ground pepper.

Soak rasins (or prunes) in 1/8 l of hot water. Peal and clean apples, cut into pieces, mix with marjoram.

Wash the goose, pat dry and rub the outside and inside with salt and pepper.

Drain the raisins, mix with apples (if you are using prunes, chop them first). Stuff the goose with the mixture, pin closed with metal pins or toothpicks and tie with thread.

Place the goose on a baking pan and place in a pre-heated oven (395F or 200 degrees C). Bake for one hour, add 1.25 l of water, and bake for another hour and a half. Baste often during baking.

Collect the liquid into a tall, narrow container and remove the fat. Add cream and potato flour, mix and bring to boil. Add salt and pepper to taste. Serve with mashed potatoes and red cabbage prepared with cranberries.