Normandy Goose (Oie en Daube)

Ingredients

• i young fat goose
• % teaspoon ground mace
• 2 pounds lean pork, ground
• 3 slices bacon, minced
• 2 eggs
• 4 apples
• 2V2 cups cider
• 1 onion, chopped
• 1 leek, sliced
• 1 carrot, sliced
• 1 piece salt pork rind
• 2 cups stock
• l/$ teaspoon ground cloves
• 2 teaspoons applejack
• Apple marmalade

Method

1. 1

   Wipe the goose and season inside and out with salt and pepper.

2. 2

   Chop goose liver and mix with pork, bacon, eggs, and seasonings.

3. 3

   Pare apples, cut in quarters, and cook with 0.5 cup cider, cloves, and mace.

4. 4

   Cool, mash, add applejack, and mix with pork mixture.

5. 5

   Stuff goose and sew up apertures.

6. 6

   Lay pork rind in a deep pot, place goose on top, heat stock and remaining cider together, and pour over.

7. 7

   Add onion, leek, and carrot.

8. 8

   Cook rapidly for 10 minutes, then cover and simmer until done.

9. 9

   Skim fat from liquid and thicken.

10. 10

    Serve apple marmalade on the side.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 143. The excerpt below is the record exactly as published.

i young fat goose % teaspoon ground mace Salt and pepper 2 teaspoons applejack 2 pounds lean pork, ground 1 piece salt pork rind 3 slices bacon, minced 2 cups stock 2 eggs 1 onion, chopped 4 apples 1 leek, sliced 2V2 cups cider 1 carrot, sliced l/$ teaspoon ground cloves Apple marmalade

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