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STEWED GOOSE, PIQUANTE

(Poultry) - (The International Jewish Cook Book)







Cut up, after being skinned, and stew, seasoning with salt, pepper, a
few cloves and a very little lemon peel. When done heat a little goose
fat in a frying-pan, brown half a tablespoon of flour, add a little
vinegar and the juice of half a lemon.
MINCED GOOSE (HUNGARIAN STYLE)
Take the entire breast of a goose, chop up fine in a chopping bowl;
grate in part of an onion, and season with salt, pepper and a tiny piece
of garlic. Add some grated stale bread and work in a few eggs. Press
this chopped meat back on to the breast bone and roast, basting very
often with goose fat.











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