Jewish Stewed Goose

Ingredients

• Clean and cut a fat goose into pieces
• season with salt
• pepper
• ginger
• Put in a stew-pan with 1 sliced onion
• 2 cloves of garlic
• 1 bay-leaf
• thyme
• a few peppercorns
• add the juice of a lemon

Method

1. 1

   Clean and cut a fat goose into pieces; season with salt, pepper, and ginger.

2. 2

   Put in a stew-pan with sliced onion, garlic, bay-leaf, thyme, and a few peppercorns; add the juice of a lemon.

3. 3

   Cover with hot water and let cook until tender.

4. 4

   Thicken with flour and serve hot with apple-sauce.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 31. The excerpt below is the record exactly as published.

a few peppercorns, a sprigs of parsley, thyme and a little mace. Cover with hot water and let stew slowly until tender. Thicken the sauce with butter mixed with flour. Let cook and serve hot with apple compote. November 10. — English Layer Cake. Bake 3 layers of sponge-cake ; then mix some jelly with wine and spread between the layers and over the top and sides. Cover with a rich chocolate icing, flavored with vaailla. XI. — Dutch Rice Pudding. Mix I cup of rice in 2 cups of milk ; add I tablespoonful of butter, the yolks of 4 eggs, the juice of ^ lemon, i cup of sugar and nutmeg to taste, }i cup of chopped raisins, ^ cup of nuts and the whites of the eggs beaten to a stiff froth. Bake in a well-buttered pudding-dish until done. Serve cold, la, — Polish Poached Eggs. Boil yi cup of vinegar with one cup of water and break in fresh eggs one at a time and poach them. Remove to a platter; sprinkle with salt and pepper. Then add I tablespoonful of butter and i tablespoon- ful of sugar to the sauce ; let boil up and pour over the eggs. Serve on buttered toast. November 13.— Belgian Sweet Potato Pur^ BchI 4 sweet potatoes until soft. Mashtm- til Binooth with i tablespoonful of butter, a beaten eggs, i tablespoonful of brown sugar, X teaspoonful of cinnamon and ^ cup of milk. Beat well. Put in a buttered pud- ding-dish ; pour over some melted butter ; let bake until brown. Serve hot with broiled steak. 14. — Spanish Codfish. Parboil i cup of shredded codfish j heat 3 tablespoonfuls of butter ; add 1 chopped onion and 2 cups of tomatoes ; let fry. Add i tablespoonful of flour; stii until thickened. Then add i cup of water, pepper and chopped parsley ; let boil well ; add the codfish. Let simmer one-half hour. Serve on buttered toast. 15. — Halibut a la Toulonaise. Slice the fish; season highly withsalt, pep* per, cloves, lemon-juice and parsley. Then roll in flour and fry in hot olive-oil until brown. Garnish with lemon slices and parsley. Serve with a lettuce salad with French dressing. November i6^ewish stewed Goose. Clean and cut a (at goose into pieces; season with salt, pepper and ginger. Put in a stew-pan with i sliced onion, 2 doves of garlic, 1 bay-leaf, thyme and a few pepper- corns ; add the' juice of a lemo

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