Goose Giblet Stew

Name: Goose Giblet Stew
Yield: Serves 4–6
Ingredients: neck, giblets and trimmings from a goose; 1 large onion, sliced; 1 small bunch of sweet herbs (parsley, marjoram, thyme, for example), chopped; ½ × 400 g/14 oz can tomatoes, and their juice; 1.2 litres/2 pints goose or chicken stock; belly of pork, or streaky bacon; 4 carrots, sliced; 450 g/1 lb coarse boiling sausage; 225 g/8 oz cooked haricot beans; 3 tablespoons goose fat; salt; freshly ground black pepper; 225 g/8 oz green streaky bacon, chopped into 2.5 cm/1 inch pieces; 25 g/1 oz chopped onions

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

On the rare occasions when you cook a whole goose, be sure to save the giblets and trimmings to make this homely, warming stew.

Ingredients

neck, giblets and trimmings from a goose
belly of pork, or streaky bacon
25 g/1

Stew
Main course

Method

Skin the neck, reserving the skin, and chop the neck into six pieces. Slice the gizzard and heart. Divide the wings in two. Pass the liver through a mincer with an equal weight of belly of pork or streaky bacon, the chopped onions, and salt and pepper to taste. Mould it into a sausage shape on the neck skin and sew up.

Season the chopped bits of neck, sliced gizzard, heart and wings wit