Preserved Goose with Gooseberry Preserves

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in
I Hear America Cooking

By Betty Fussell

Published 1986

  • About

Germans have an intimate relationship with geese, so much so that one of the things I remember best from a college art class on Renaissance and baroque art taught by Herr Carl Baumann is not the slides of Michelangelo but the tales of Baumann’s pet goose, Hilda. Watertown in Wisconsin was once famous for its force-fed or “noodled” geese, which produced the rich fat livers we call “foie gras.” Other German ways with geese might help redeem the commercial geese we rai