| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | P/cooker, Goose, Poultry | 8 | Servings |
INGREDIENTS
| 10 | lb | Goose |
| 3 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | c | Sliced onions |
| 6 | lb | Cabbage; shredded |
| 1 | Tart apple; grated |
INSTRUCTIONS
Have the goose cut up and season it with 2 teaspoons salt and 1/4 teaspoon pepper. Place on a rack in roasting pan and roast in a 350 degree oven 2 hours or until almost tender. Measure 6 tablespoons of the fat from the roasting pan into a heavy casserole or Dutch oven and cook onions and cabbage in it over low heat for 20 minutes. Add the apple, remaining salt and pepper. Arrange the goose on top. Cover and cook over low heat 1 hour. 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
A Message from our Provider:
“God makes it, we mess it”