Pleyn Delit by Sharon Butler

Author:Sharon Butler
Language: eng
Format: epub
Tags: HIS037010, LCO006000
Publisher: University of Toronto Press, Scholarly Publishing Division
Published: 1996-02-14T05:00:00+00:00

Hodgepodge of Goose

1 goose, cut into pieces

4 medium onions, minced

2 cups each beef stock and red wine

2 tbsp minced parsley

2 tsp each (less if dried) minced sage, thyme, and savory

tsp each pepper, ginger, cinnamon, ground or mixed with 1 tbsp lemon juice or vinegar

1 tsp salt

4 slices bread, preferably whole wheat, lightly toasted

Reserving the liver for a later stage, brown goose pieces in a heavy frying pan (or under a broiler or in a hot oven), turning frequently. Fry onions in some of the drippings when goose is brown, but do not let onions brown. Put goose and onions in a Dutch oven or other suitable pot; add stock, wine, and herbs. Bring to a boil; turn down heat, cover, and simmer (or bake in 325° oven) about an hour. Toward the end of this time, put toasted bread, torn up, into a blender jar with the uncooked goose liver and a few spoonfuls of cooking sauce (after skimming off excess fat). Let it soak for a few minutes, then blend. Stir this paste back into the (degreased) sauce in the pot, along with the spice paste and salt; cook, stirring, for a few more minutes before serving.

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