Goose Greben-Cracklings

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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The fat skin of goose cut in square and fried.

Take goose that is too fat to roast; clean thoroughly, and wash in cold water. Remove wings and legs at the joints.

Cut the skin into 2 inch (or larger) scraps, together with the fat that lays loosely over the entrails. Scrape the fat carefully from the intestines and place in salt water over night, separately. Sprinkle salt over all and let lay over night. Next morning wash and drain; place in deep kettle with several cups of cold water, on a hot stove, and let cook gently for one or two hours, keeping it well covered. If you don't want the scraps or "Greben" brittle, take them out of the fat before they are browned. Place strainer over your fat crock, to catch the clear fat and let greben drain. If greben are too greasy place in baking pan in oven a few minutes to try out a little more. Serve at Lunch with Rye Bread.