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

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

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