Cook your own Mårten Gås dinner!

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.