Recipe - Goose With Cabbage

10 pound Goose
3 teaspoon Salt
One half teaspoon Pepper
1 cup Sliced onions
6 pound Cabbage; shredded
1 Tart apple; grated

Have the goose cut up and season it with 2 teaspoons salt and One fourth teaspoon
pepper. Place on a rack in roasting pan and roast in a 350 degree oven 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 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. 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