Ingredients

  • goose
  • salt
  • 1 carrot
  • 1 parsley root
  • 1 leek
  • 2 onions
  • 1–2 bay leaves
  • lb boletus mushrooms
  • ½–½ glasses sour cream
  • spoons butter
  • ¾ glass flour
  • parsley and dill
  • 8–10 allspice

Method

Clean a young, lean goose and cut into parts. Cook until tender in a pan with water, root vegetables, spices, boletus mushrooms, and salt. In another pan, melt spoons butter, sprinkle on flour, and dilute with 3–4 glasses bouillon. Stir in ½ to 1½ glasses sour cream, or enough to make 5 glasses of sauce, and finely chopped mushrooms. Bring to a boil and pour over the goose. Boiled potatoes may be added also.

This is usually served on a deep platter for breakfast or for supper.

Remarks: If the goose is large enough, then 3 dishes, each serving 6–8 persons, may be prepared from it. Soup may be prepared from the goose giblets and blood. On the next day the goose itself may be cooked and served with some kind of sauce, and any bouillon remaining from this sauce may be used the following day to make soup.

Also soup with potatoes or kasha may be made from the leftover goose bones and sauce.

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