| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
P/cooker, Goose, Poultry |
8 |
Servings |
INGREDIENTS
| 10 |
lb |
Goose |
| 1/2 |
c |
Flour |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Garlic powder |
| 3 |
tb |
Rendered goose fat; * see note |
| 1 |
c |
Diced onions |
| 2 |
c |
Boiling water |
| 1 |
sm |
Bay leaf |
INSTRUCTIONS
* Note: See recipe for "Rendered Fat And Grebenes" (included in this
database). Buy a young goose and have it disjointed. Remove all the skin.
(You can render it with the fat.) Mix the flour, salt, pepper, paprika and
garlic powder together. Lightly roll the pieces of goose in the mixture.
Brown the goose and onions in 3 tablespoons of the fat. Add the water and
bay leaf. Cover and cook over low heat 2 1/2 hours, or until the goose is
tender. Remove bay leaf. Serves 8 to 10. Recipe Source: THE ART OF JEWISH
COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958
Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-15-1995
Recipe by: Jennie Grossinger - "The Art Of Jewish
Posted to JEWISH-FOOD digest V97 #334 by Nancy Berry <nlberry@prodigy.net>
on Dec 27, 1997
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