Christmas goose menu with soup

Ingredients for 4 servings:

• 1 goose weighing at least 4.5 kg
• 3 apples, as filling
• 1 onion(s)
• 1 egg(s) , for the dumplings
• ½ head of red cabbage
• 1 kg potatoes, for the dumplings
• Carrot(s)
• celery
• Leek
• Garlic
• rosemary
• lovage
• marjoram
• nutmeg
• salt and pepper
• Apple

Instructions

Working time approx. 3 hours; Total time approx. 3 hours

Goose: Remove fat and any feathers/quills and wing tips, season well with salt and pepper, and rub with garlic and marjoram. Rub the inside with salt, pepper, marjoram, and garlic. Stuff with apples and sew up. Place in the roasting tin (open) with the breast down. Fill the roasting tin with onion, carrots, celery, leek, garlic, 1 sprig of rosemary, and water (about the bottom third), adding more water if necessary. Roast the bird for a total of 3 hours. Turn after 1.5 hours. Baste occasionally, but make sure that no vegetables are left on the goose (otherwise they will burn). Approx. 180-200 degrees fan-assisted oven. Remove the goose from the roasting tin, pour the stock (for the sauce) through a sieve into a saucepan, skim off the fat, and season with salt and pepper. Add the goose apples to the sauce, cook thoroughly again, and thicken with flour or a sauce thickener. TRICK: The sauce gets a great color with a little caramel coloring. Soup: Cook the goose neck, stomach, and wing tips with lovage, carrots, celery, onion, leek (reserve a little of each), and vegetable stock for a good 2 hours. Strain everything through a sieve, add some fresh vegetables, and cook until tender. Dumplings: Cook the potatoes the day before. Grate the potatoes, knead in 1 egg, flour (to suit consistency), marjoram, nutmeg, pepper, and salt. Form dumplings and place in boiling salted water, then let stand for 20 minutes without boiling. Red cabbage: Grate the cabbage, add 1-2 cooked apples, salt, vinegar, cloves, bay leaf, and a little goose fat, perhaps red wine. Cook until the red cabbage is tender.