gus prigotovlyenny v marinadye



  • An Estonian dish of goose rubbed with lemon juice, salt and saltpetre, rested 1 day, then marinated in a boiled water, salt and sugar brine (120:10:3) with raw onion, carrot, garlic, peppercorns and bay for 3 days, drained, then simmered in water with the pickling vegetables, herbs and spices until cooked (100 minutes). Served with lingonberry or cranberry sauce.