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George Lang

Roast Goose Liver

Sült Libamáj

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Preparation info

  • 4

    servings
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 goose liver, 1 to 2 pounds
  • 2 cups milk
  • Salt

Method

  1. Wash liver well. Soak it in milk for 1 hour.
  2. Take liver from milk and dry it. Sprinkle with salt.
  3. Bring the goose fat to a high temperature in a small roasting pan. Put liver into pan and brown it quickly on all sides.
  4. Add ¼ cup water, the halved on

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