The origin of this roast goose goes to the Martin goose back, often at the memorial of St. Martin , was eaten before the beginning of Advent . Advent used to have the character of a period of fasting . This ended with the Christmas mass , and so a goose was prepared as a holiday roast.
Originally, roast goose was eaten in the Middle Ages not only on St. Martin's Day but also on Michaelmas on September 29th. The traditional Christmas dinner has been the “Mettenmahl” or “ Mettensau ” since the Middle Ages . This festive meal was a roast pork that was eaten on December 25th. The common people and farmers could only afford blood and liver sausages as festive dishes, which were called “Mettenwürste”, “Christmas sow” or “Christmas”. A part of this meal was saved together with figured bread and Kletzenbrot for those who died in the previous year and given to the poor. With growing prosperity during industrialization , the “Mettenmahl” was finally replaced by the much more festive roast goose, but sausages and roast pork are traditionally eaten as Christmas dinner in many families up to the present day.
- When the Senones attacked Rome in 390 BC. The city's geese are said to have sounded the alarm so that Marcus Manlius Capitolinus could initiate the necessary defensive measures. Since then the geese have enjoyed special veneration among the Romans (sacred geese of Juno ). So when the early Christians sought symbolic veneration in the form of food for the child of God, the choice fell immediately on the goose.
- White is the color of innocence and purity . Since the Christ child is the symbol of these virtues, the first Christians introduced eating goose to Rome around 400 AD. Later other animals with white plumage or white meat were allowed to be eaten.
- Influential gourmets are said to have found the dreary Christmas carp not too festive. For this reason, efforts were made to ensure that geese should be considered fish because of their affinity for water in the sense of the commandments. Since fish was one of the permitted foods during Lent, the term fish was interpreted very generously in the Middle Ages . So not only mussels , crabs and whales were called fish, but also other animal species that have adapted their habitat to water. This included, for example, ducks , puffins , beavers and geese. However, these controversial interpretations were already being questioned at that time. For example, Emperor Friedrich II questioned whether barnacle geese could be called fish. According to the idea at the time, fish grew up in mussels, and Friedrich II doubted that this type of geese, which only found itself on the coast of Northern Europe in autumn and whose breeding behavior could therefore not be observed, how fish grew up and could therefore also be called that.
- In 1588, Queen Elizabeth I of England is said to have been eating a goose at Christmas time when the news arrived that the Spanish Armada had been defeated. Out of joy at this victory and as a token of a good omen , she is said to have declared the goose to be a Christmas roast. The custom is said to have spread to the European continent. Nowadays the traditional Christmas roast in Britain is no longer the goose but the turkey .
The goose is usually stuffed with apples, chestnuts , onions or prunes . Typical spices for roast goose are, in addition to salt and pepper, especially mugwort and marjoram . Traditional side dishes are red cabbage , dumplings and a sauce made from the gravy . Roast goose the Alsatian style is served with a sausage filling and sauerkraut . The side dishes of the Swedish Martin goose are Brussels sprouts and applesauce .
Diz is a good fill.
This is a good filling.
- Domestic goose Doretta
- The Christmas goose Auguste (fairy tale)
- In the novel In times of waning light (2011) by Eugen Ruge , the preparation of a Burgundian monastery goose is described in 1976 in the GDR and in 1991 in the united Germany ( Sprachnachrichten 55, p.16 ).
- Renate Jostmann: Stories about Christmas customs from all over the world , Hohenheim Verlag, Stuttgart 2001, ISBN 3-89850-053-5
- Michael Kotsch : Christmas customs and what they mean , Christliche Verlagsges. Dillenburg 2007, ISBN 3-89436-536-6
- Hans Bleibrunner: Niederbayerische Heimat , Isar-Post Verlag, Landshut 1987, pp. 256-257
- Elisabeth Bangert, Ente, Gans und Pute, Edition Xxl, 2010
- Bridget Ann Henisch: Fast and Feast. Food in Medieval Society. The Pennsylvania State University Press, University Park PA 1976, ISBN 0-271-01230-7 , p. 48
- Brian Fagan : Fish on Friday. Feasting, Fasting and the Discovery of the New World. Basic Books, New York NY 2007, ISBN 978-0-465-02285-4 , p. 153