Gutenberg with apples

On September 30, 1452, the Bible was printed in the German city of Mainz. Gutenberg's invention marked the beginning of mass worldwide book printing.

You need: 1 large goose, 1 head of red cabbage (large, about 2 kg), 1 kg of potatoes, a tablespoon of corn flour, 500 g of broth, a dessert spoon of dried marjoram, salt.

It was this that was later put in first place in the list of inventions that changed the face of the world. However, is it Gutenberg? This is a pseudonym taken from the name of the town where his parents lived. The real name of the great German was Gensfleisch, which translated means “goose”. And I think that it was not without reason that he got such a surname - in Germany goose meat is respected and prepared well. For example, like this, in Berlin style - would you like to try it?


Gut the goose and stuff it with apples

Let’s start by taking a goose that’s not small, about three kilos, so that everyone who sees it will say: “That’s a good goose!”, and specifically about him, and not about you. It seems clear how to process a goose - we gut it, singe it if necessary, wash it, separate out some of the fat, it will come in handy. Then rub it thoroughly from the inside with salt and chopped marjoram. Now let’s take about eight not very large green sour apples, cut out the seeds from them with a special tube, and don’t peel them - the skins give their own taste. We’ll stuff all these apples inside the goose’s body and sew it up with a harsh thread so that they don’t run away during frying. Fry on a baking sheet in the oven, very hot at first, and then gradually reduce the temperature. If you are not lazy and start opening the oven from time to time and pouring melted fat over the bird, it will not burn at all.


Stew cabbage and boil potatoes

But for now it’s just goose, and to make it Berlin style, you need to provide it with sauce and side dish. The first part of the side dish is red cabbage. Chop and stew in finely chopped goose fat, and don’t forget to add salt. And the second part of the side dish is boiled potatoes in halves. I would undercook it a little, and at the very end of frying I would throw it on the baking sheet with the goose so that it cooks with it. Time for the sauce. Its basis is goose fat rendered during frying. Add a couple of glasses of broth to it, crush a spoonful of corn flour over it, boil it and stir well - no lumps are allowed! Now you can serve the goose on a platter, surrounded by cabbage and potatoes. Serve the sauce in a gravy boat.


And we move our glasses for freedom of the press!

The wine served with such a bird is white, it is better for harmony to also be German - say, Gewürztraminer will suit perfectly. First, raise a glass to the hero of the day - his life was not easy, his partner Johann Fust sued him for a business that was just beginning to take off... So let’s drink to the fact that an efficient and free press will help repel such raiders. Let's drink separately to freedom of the press - let the whole press use it, and not just the big and round one! And right after the goose - God forbid it gets cold...