Ingredients:

• 1 goose
• 1 cup of bread raspings
• 1 bar horseradish
• 2 bay leaves
• Peppercorns
• Root work
• 1 onion
• Sugar

Put the prepared goose with the small ingrediants,without liver, into soft-boil water with the spices and the root work chopped much for 3 to 4 hours.

Cook a part of the broth with the bread raspings and the fine shrewd liver as required briefly.

Add the grated horseradish and 1 pinch sugar then. Do not boil it any more butit has to stay hot. Add seasoning and this sauce to the goose divided into pieces.