| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Goose, P/cooker, Poultry |
8 |
Servings |
INGREDIENTS
| 10 |
lb |
Goose |
| 3 |
t |
Salt |
| 1/2 |
t |
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
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