Goose Giblets

Ingredients

• the heart of one goose
• the gizzard of one goose
• the head of one goose
• the wings of one goose
• the feet of one goose
• the neck of one goose
• 1 qt. of water
• % onion, sliced
• 2 tbsps. of butter
• 3 tbsps. of flour
• 1 yolk of 'egg
• 1 bay-leaf
• 4 pepper-corns
• 2 cloves
• Bouillon

Method

1. 1

   Scald and skin the feet, empty and scald the gizzard, cut the gullet from the neck, clean and singe the wings, neck, and head.

2. 2

   Put all in a kettle with water, onion, salt, peppers, cloves, and bay-leaf.

3. 3

   Cook until tender.

4. 4

   For the gravy, melt butter, stir in flour, cook, and add goose broth.

5. 5

   Stir in yolk of egg and pour over giblets.

6. 6

   Serve in a deep dish.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 47. The excerpt below is the record exactly as published.

GOOSE GIBLETS. Quantity for 2 — 3 Persons. From one goose the heart, giz- Salt zard, head, wings, feet and 4 pepper-corns neck 2 cloves 1 qt. of water 1 bay-leaf % onion, sliced For the Gravy. 2 tbsps. of butter Bouillon 3 tbsps. of flour 1 yolk of 'egg — 102 — Preparation: The feet are scalded and skinned, the giz- zard emptied and also scalded and skinned, the gullet cut from the neck, tihe eyes taken out, wings, neck and head well cleaned and singed. Now put all this in a kettle over the fire with the water, onion, salt, peppers, cloves, bay-leaf and cook until tender. For the gravy, melt the butter, stir in the flour, cook and add the goose broth. The gravy must be smooth ; stir into it one yolk of egg and pour it on the giblets. Serve in a deep di^h. Fresh, peeled potatoes are good with it. Remarks: You may also utilize these goose giblets for soup and put in small potatoes. No. 25— GOOSE LIVER PIE. Quantity for 6 Persons. 3 large goose livers 2/3 pt. of bouillon % lb. veal 2 tbsps. of Madeira or red wine % lb. fat pork Salt, pepper 6 truffles 3 yolks of eggs 1 1^ lemon 1 tsp. of grated onion % lb. of butter Bacon slices to line the pan 4 tbsps. of flour Preparation : Two -of the goose livers are larded with ob- long slices of peeled truffles. Drip the juice from l^/^ lemons on the livers and let stand for several hours. The % lb. of butter is heated, mixed with the flour, salt and pepper and % pt. of broth and Madeira added. The finely chopped or ground veal and pork are stirred into the thick gravy. The one goose liver is chopped, fried 2 minutes in Z tablespoonfuls of butter and the onion, salted and peppered and mixed into the filling. Fill all this into a deep baking pan or mold lined witJh bacon slices so that it makes 3 to 3 layers of stuffing, alternating with slices of goose liver. Cover with slices of bacon, set in steamer over a kettle of boiling water and boil for 1^ Ihours or bake in oven for 1 hour. A truffle or Ma-deira gravy may be served with it. - No. 26— GOOSE LIVER PUDDING. Quantity for 6 Persons. 3 large goose livers 3 eggs % lb. of bacon 3 tbsps. grated Parmesan cheese 3 tbsps. of butter 3 tbsps. of cream 3 rolls soaked in milk , Salt, pepper % onion ' Butter for the mold —103— Preparation : Liver and bacon are chopped fine. Fry the butter, grated onion, and the roll a few minutes, then put in the chopped liver and bacon, salt, pepper, cheese, cream, 3 yolks of eggs, the beaten whites and mix well. Put into a buttered mold, set in a steamer over a kettle of boiling water and boil for one hour, dump it on a plate and serve with a hot, brown gravy. This pudding may be made of duck liver as well ; truffles may be added to make it richer. It makes a fine dish garnished with roasted blackbirds. No. 27— ROASTED WILD GOOSE. Quantity for 6 Persons. 1 wild, young goose 2 tbsps. of butter 8 large, sour apples 1 pinch of salt and pepper 3 large onions For Roasting. % lb. of butter Some water Some slices of bacon The Gravy. 1 % tbsps. of flour 1 cup of broth Preparation: Wild geese are usually very tough, there- fore take a young goose only. Clean and dress it well, let it soak in water for % hour, dry it and salt it inside and outside. The filling or stuffing is made by heating the butter, chop- ping the scalded onion and put into the butter together with the peeled and sliced apples, cut into %ths. Let these cook half done, then add 1 pinch of white pepper, salt and 3 pul- verized cloves, fill the goose with this and sew it up. Tie the slices of bacon across the breast of the goose and put into the oven with the water and % lb. of butter, basting it frequently. When the gravy gets too brown add more water. After it is well cooked, take off the string and bacon and serve it. The Gravy : Stir some flour into the broth, add water or more broth, cook a few minutes, strain and serve. No. 28— SMOKED GOOSE-BREAST. The breast of one goos

Cook this with the app: pantry check, scaling, and the assistant.