ingredients:
1 teaspoon saltpeter
2 Tablespoons sugar
2 handfuls mixed parsley and chervil
2 Tablespoons salt
10- to – 12-pound goose, washed and singed
20 juniper berries
4 bay leaves
1 sprig thyme or ½ teaspoon dried
10 cloves
nutmeg
a few calf’s bones
3 onions
½ celery root

instructions:

1. Mix the saltpeter, sugar, and a handful of the chopped chervil and parsley, and a tablespoon of salt in a bowl. Rub the goose inside and outside with this mixture.
2. Place the remaining salt, juniper berries, bay leaves, thyme, cloves, and a little grated nutmeg at the bottom of a large dish. Place the goose on top and cover it with another dish. Top with a heavy weight to compress the goose. Refrigerate in this position for 4 days, turning the goose every day.
3. On the fifth day, place the bird in a stewpan with the calf’s bones, onions, the second handful of chervil and parsley, and the celery root. Cover with water and cook for 2 hours.

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In Sweden, this traditional festive dish is always served with braised, mashed red cabbage.

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©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.