Recipe - Goose Fricassee

10 pound Goose
One half cup Flour
2 teaspoon Salt
One half teaspoon Pepper
1 teaspoon Paprika
One half teaspoon Garlic powder
3 tablespoon Rendered goose fat; * see
note
1 cup Diced onions
2 cup Boiling water
1 small Bay leaf

* 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 One half hours, or until the goose is
tender. Remove bay leaf. Serves 8 to 10. Recipe Source: THE ART OF JEWISH
COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958
Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03151995

Recipe by: Jennie Grossinger "The Art Of Jewish

Posted to JEWISHFOOD digest V97 #334 by Nancy Berry nlberry@prodigy.net
on Dec 27, 1997