Cooking Resources

Bolas De Fraile · 12-06-2011, 01:46 AM

Strange that Bea when anyone mentions bacon now I think of Lube.
Ps as a duck fanatic all your rec are spot on.
PPs Charlie tell your friend next time that you will pluck them, it was my job as a kid

justplainbill · 12-06-2011, 02:22 AM

Quote:

Originally Posted by CharlieD

Can you please tell me more about the oven made geese. I think last time I had made goose was back in Ukraine.

ROAST WATERTOWN GOOSE WITH STEWED APPLES

MAST GANS MIT APFELN

Stall-fed fat young goose, 12 pounds

Salt

4 cups water

2 onion,, sliced

6 peppercorns

l /4 pound butter

2 tablespoons flour

Stewed Apples

Have goose cleaned and drawn, the wings, neck, head, and feet
chopped off. Wash goose inside and out; drain. Cover with cold
water and let soak 15 minutes. Drain; pat dry. Rub with salt
inside and out.

Place in baking pan. Add water, onion, and peppercorns.
Roast in moderate oven (325 F). When water has boiled
down, baste frequently with butter which has been browned. A
young goose should be cooked 15-20 minutes per pound.

Remove goose to warmed platter. Place pan on top of range.
Stir flour into fat. Add 2 cups water. Stir and let boil 2 or 3
minutes, until smooth and slightly thickened. Serve with goose.
Serves 6.

STEWED APPLES:

2 pounds apples
2 tablespoons butter
1/2 cup sugar
2 cup water
2 cup white wine
1 small piece lemon peel
1 tablespoon lemon juice

Wash apples; peel and core. Cat fruit in thick slices. Saute in
butter 2 or 3 minutes. Sprinkle with sugar. Add water, wine,
lemon peel, and lemon juice. Cover; cook slowly until apples are
tender. Serves 6.

CharlieD · 12-07-2011, 01:35 PM

Quote:

Originally Posted by Bolas De Fraile

...
PPs Charlie tell your friend next time that you will pluck them, it was my job as a kid

Neah, I don't think so. i have phobia about birds in general, and dead ones in particular. I cannot evel look at them.Live ones are fine, and cleaned ones are fine. No plucking for me.