Goose, German Style—Roasted

Prepare and cook the goose the same as for stuffed with chestnuts (No. 1950), but instead of filling with chestnut forcemeat, substitute ten apples, peeled, quartered, cored and cooked in a vessel with six ounces of dried currants and four ounces of seeded raisins, half a pound of bread-crumbs, cinnamon and two whole eggs. Mince well a red cabbage after carefully removing all the hard parts and lay it in a saucepan with stock (No. 194a), from which the fat has not been removed, and salt, cook slowly until ready to serve, then put in a tablespoonful of vinegar, garnish around the goose with this cabbage and outside of it set a string of small broiled sausages (No. 754).