40 centilitres blood
5 centilitres vinegar
2 teaspoon flour
1.8 liter stock or diluted dripping (can use bullion)
15 centilitres pureed prunes and/or apricots
5 centilitres black currant gell
2 tablespoons light brown sugar or syrup
1 teaspoon thyme
1 teaspoon black pepper
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon ginger
1 teaspoon cinnamon
10 centiliters red wine
3-4 teaspoons port wine or sherry
2 teaspoons cognac
Whisk together blood, vinegar and flour. Separately, heat stock and all spices for 15 minutes. Slowly add blood mix while vigorously mixing; avoid boiling. Remove soup from stove and strain if necessary. Add sugar, wine and cognac. Adjust to taste. If desirable garnish with boiled neck, wings and boiled plums, apricots and/or a slice of apple.
Roast Goose (serves 8)
1 thawed goose 5-6kg (10-13 lbs)
1 lemon
salt and white pepper to taste
30centiliter water
Alt. stuffing
3 green apples
10 seedless prunes
Pre-heat oven to 200 C. Rub goose inside and out with lemon. Add salt and pepper to taste. (alt: stuff goose with chopped apples and prunes) Sew together goose, both neck and body. Arrange goose on its side in a roasting pan. Add water. Cook for 30-40 minutes per side and finally with breast upright, total 2-2_ hours. Baste regularly. Stuffing can be served separately or in part added to the svartsoppa (see above.) Serve with apple sauce, red cabbage and your choice of potatoes.
