Grate the prepared goose with salt, pepper and chopped wormwood. Stir in prunes, apples, bacon cubes and rye bread with sugar and stuff the goose, sew culinary thread hole. Put the goose in form for cooking duck, add a little water and bake at 180 degrees Celsius, often pouring precipitated juice. Shortly before the end of cooking grease goose with honey, mixed with beer. Thicken the sauce resulting starch. Serve with dumplings.