| 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
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