apple and lemon purée to serve with roast goose

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while cooking the goose, peel, core and chop five dessert apples or three Bramleys and let them cook over a moderate heat with a whole chopped lemon and its juice and a dessertspoon of sugar. Once they have fallen to a puree, sweeten to taste and either sieve or whiz briefly in blender. Keep warm, cover with foil, or reheat before serving.