Goose Fricassee

Recipe Ingredients

10 lbs	4540g / 160oz	Goose
1/2 cup	31g / 1.1oz	Flour
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Garlic powder
3 tablespoons	45ml	Rendered goose fat - * see note
1 cup	62g / 2.2oz	Diced onions
2 cups	474ml	Boiling water
1 cup	40g / 1.4oz	Bay leaf (small)

Recipe Instructions

* Note: See recipe for "Rendered Fat And Grebenes" (included in this database).

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 together. 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 1/2 hours, or until the goose is tender. Remove bay leaf. Serves 8 to 10.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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