Ingredients

  • goose giblets
  • 1 carrot
  • 1 parsley root
  • 1 leek
  • 3 onions
  • 8–10 allspice
  • 2–3 bay leaves
  • 1 spoon flour*
  • 1 spoon butter*
  • 1 glass goose blood
  • 3 pieces of sugar
  • 2 cloves
  • 5–6 allspice

Method

Clean the goose liver together with the other giblets. Cook with water, root vegetables, and spices. Beat about 1 glass of goose blood with 1–2 spoons vinegar and strain it into 3–4 glasses of the giblet broth. Add 2–3 pieces of sugar, 2 ground cloves, and 5–6 allspice berries and bring to a boil, stirring constantly. Add the giblets and let them heat through. Serve in a deep bowl.

*Neither the flour nor the butter is mentioned in the body of the recipe, but presumably they were intended to thicken the sauce.

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