Goose Giblet Stew

Preparation info

  • Serves


    • Difficulty


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.


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


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