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From the Victorian Christmas Dinner of the
Manassas Gourmet Club
Original recipe is from Eliza Action,
"Master Cookery in All its Branches" 1848. |
| Quantity |
Ingredients |
Preparation Notes |
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Gizzard, Neck,
Heart, Liver and Wing Tips of Goose, chopped |
- Prepare gravy while goose is roasting
- In a large saucepan, brown the goose parts, onion
and carrot in fat.
- When these are nicely browned, add the stock and
seasonings
- Simmer, partially covered for about 1 hour,
skimming occasionally.
- Strain, degrease and pour into a warmed sauce-boat
for serving.
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| 1 |
Onion, peeled
and sliced |
| 1 |
Carrot, sliced |
| 1 - 2 Tbsp |
Rendered Goose
Fat or
Cooking Oil |
| 3 C |
Stock or Beef
Bouillon |
| 1/2 |
Bay Leaf |
| 3 |
Sprigs Parsley |
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Salt & Pepper
to Taste |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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