Roast Goose with Dumplings

Name: Roast Goose with Dumplings
Yield: Serves 4
Cuisine: British
Ingredients: 3 tablespoons lard, chicken fat, or butter; 1 egg; juice of 1 lemon; salt; ½ teaspoon sugar; 1 teaspoon French mustard; 2-3 tablespoons water; 4 ounces lard or goose fat (about ½ cup); 1 onion, chopped; 1 goose; 2 tablespoons flour; 1 parsnip, chopped; 1 heel celery, chopped; 1 carrot, peeled and sliced; 1 clove garlic, crushed; 1 bay leaf; 1 teaspoon paprika; ¼ cup Hock or fruity white wine; 1 teaspoon marjoram; 10 peppercorns; 2½ cups white game stock; 12 ounces flour (about 2½ cups); 4 ounces bacon, finely chopped (about ⅔ cup)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is a Hungarian recipe, I used to go every year to the Gay Hussar in Soho, London, to eat pike, wild cherry soup and roast goose, indeed it was the last meal I shared with my mother before her death. Lake Balikon is black with wildfowl during the autumn migration and much goose is consumed.

Ingredients

4 ounces bacon, finely chopped (about ⅔ cup)
4 ounces lard</

Europe
United Kingdom
Hungary
Soho
Main course
Eastern Europe
Autumn
Winter
London

Method

Preheat the oven to 500°F, or as high as it will go.

In a large flameproof roasting pan, cook the bacon gently, then add the lard and melt. Add the vegetables and garlic and cook gently for a few minutes. Put the goose on top of the vegetables and