ROAST GOOSE BREASTS
(
Poultry) - (
The International Jewish Cook Book)
The best way to roast a goose breast is to remove the skin from the neck
and sew it over the breast and fasten it with a few stitches under the
breast, making an incision with a pointed knife in the breast and joints
of the goose, so as to be able to insert a little garlic (or onion) in
each incision, also a little salt and ginger. Keep closely covered all
the time, so as not to get too brown. They cut up nicely cold for
sandwiches.
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