Jellied Goose (German Style)

Ingredients

• Put 1 whole goose
• 2 well-cleaned disjointed calf's feet
• 2 heaping teaspoons of white peppercorns
• 2 heaping teaspoons of allspice
• several large onions
• 4 bay leaves
• 1 carrot
• 1 parsley root
• part of a celery root
• rind and juice of 1 lemon
• salt
• enough white-wine vinegar to give it a sour taste

Method

1. 1

   Boil the goose and calf's feet in water, skimming until clear.

2. 2

   Add spices and vegetables, boil until meat is done.

3. 3

   Strain through a flannel bag while hot.

4. 4

   Cool the meat, cut into strips, and place in a dish.

5. 5

   Melt and pour jelly over the meat, do not turn out until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 197. The excerpt below is the record exactly as published.

JELLIED GOOSE (German Style).— Put 1 whole goose (not too fat), head, neck, heart, lungs, gizz.ard and feet iscald and skin the feet), together with 2 well-cleaned disjointed calf's feet, in a granite pot, cover with water and boil, skimming carefully until it looks clear, add 2 heaping teaspoons each of white peppercorns and allspice, several Large onions, 4 bay leaves, 1 carrot, 1 parsley root, part of a celery root, rind and juice of 1 lemon, salt, aad enough white-wine vinegar to give it a sour taste

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