Advertisement
Roast Goose with Dumplings
- Serves
4
- Difficulty
Easy
By Clarissa Dickson Wright and Johnny Scott
Published 2004
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 ⅔ cup 4 ounces
Method
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe