Gourmet Foods

Carefully remove the neck skin of a goose or two or three chickens. Sew together one end. Stuff with the following mixture, then sew the other end. Roast in the pan with the goose. Cut in slices to serve.

• 1 ½ cups sifted flour
• 4 tablespoons grated onion
• ½ cups rendered goose fat
• 1 ¼ teaspoons salt
• ¼ teaspoons pepper
• 1 teaspoon paprika

Lightly mix all the ingredients together.

• 12 pound goose
• 4 tablespoons rendered goose fat
• 1 cup diced onions
• 5 cups grated drained potatoes
• 1 egg, beaten
• 4 tablespoons salt
• 1 teaspoon pepper
• 1 tablespoon paprika
• ½ teaspoon garlic powder

Remove as much fat from the goose as possible. Grind or chop the liver and gizzard. Heat 4 tablespoons of the fat in a skillet and lightly brown the onions in it. Stir in the potatoes and cook over low heat 2 minutes, stirring constantly. Cool 5 minutes, then add the egg, 1 ½ teaspoons salt, ¼ teaspoon pepper and 1 teaspoon paprika.

Sprinkle the garlic and remaining salt, pepper and paprika on the goose, then stuff it. Sew the openings or fasten wit skewers. Place on rack in a roasting pan. Cover the pan and roast in a 350 degree oven for 30 minutes. Remove the cover and roast 2 ½ hours longer or until the goose is tender and brown. Serves 8 to 10.

• 10 pound goose
• ½ cup flour
• 2 teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 3 tablespoons rendered goose fat
• 1 cup diced onions
• 2 cups boiling water
• 1 small bay leaf

Buy a young goose and have it disjointed. Remove all the skin. (You can render it with the fat.) Mix the flour, salt, pepper, paprika and garlic powder. Lightly roll the pieces of goose in the mixture. Brown the goose and onions in 3 tablespoons of the fat. Add the water and bay leaf. Cover and cook over low heat 2 ½ hours, or until the goose is tender. Remove bay leaf. Serves 8 to 10.

• 8- 10 pound goose
• 3 teaspoons salt
• ½ teaspoon pepper
• 1 cup sliced onions
• 6 pounds cabbage, shredded
• 1 tart apple, grated

Have the goose cut up and season it with 2 teaspoons salt and ¼ teaspoon pepper. Place on a rack in a roasting pan and roast in a 350 degree oven for 2 hours or until almost tender.

Measure 6 tablespoons of the fat from the roasting pan into a heavy casserole or dutch oven and cook the onions and cabbage in it over low heat for 20 minutes. Add the apple, remaining salt and pepper. Arrange the goose on top. Cover and cook over low heat 1 hour. Serves 8 to 10.