Goose black and sour, great-grandmother's style

Ingredients for 4 servings:

• 1 portion of goose giblets
• 1,000 ml water
• Salt
• marjoram
• 3 cloves
• 1 bay leaf
• 8 peppercorns
• 1 bunch of soup vegetables
• 1 onion(s)
• 400 g fruit (dried fruit)
• 1 tbsp sugar
• 250 ml blood (goose blood)
• 2 tbsp flour
• 2 tbsp vinegar
• 125 g flour
• 1 egg(s)
• 30 g butter
• 2 tbsp milk
• 1 pinch of salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 10 minutes

Prepare the goose giblets. Blanch the feet and remove the skin. Peel off the inner lining of the stomach, remove the beak and eyes, and chop the wings. Bring the water to a boil with salt, spices, soup vegetables, and onion. Add the goose giblets and simmer over low heat for about 2 hours. Add the liver only 15 minutes before they are tender. Sauté the soaked dried fruit with a little of the soaking water and sugar until tender. Remove the goose giblets from the pot, remove the meat, and keep warm. Strain the stock through a sieve and mix with the dried fruit. Mix the goose blood with the flour, thicken the sauce, simmer for 10 minutes, and season with vinegar and sugar. Add the meat to the sauce or serve separately. For the dumplings, mix the flour, egg, butter, milk, and a pinch of salt into a dough. Use a spoon to scoop out dumplings and let them simmer in the sauce until cooked through.