| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
P/cooker, Goose, Poultry |
8 |
Servings |
INGREDIENTS
| 12 |
lb |
Goose |
| 4 |
tb |
Rendered goose fat |
| 1 |
c |
Diced onions |
| 5 |
c |
Grated drained potatoes |
| 1 |
|
Egg; beaten |
| 4 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1 |
tb |
Paprika |
| 1/2 |
ts |
Garlic powder |
INSTRUCTIONS
Remove as much fat from the goose as possible. (See "Rendered Fat And
Grebenes", included in this database, on how to render fat.) Grind or chop
the liver and gizzard. Heat 4 tablespoons of the fat in a skillet and
lightly brown the onions in it. Stir in the potatoes and cook over low heat
2 minutes, stirring constantly. Cool 5 minutes, then add egg, 1 1/2
teaspoons salt, 1/4 teaspoon pepper and 1 teaspoon paprika. Sprinkle the
garlic powder and the remaining salt, pepper and paprika on the goose, then
stuff it. Sew the openings or fasten with skewers. Place on a rack in a
roasting pan. Cover the pan and roast in a 350 degree oven 30 minutes.
Remove the cover and roast 2 1/2 hours longer or until the goose is tender
and brown. 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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