Braised Breast and Legs of Goose

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Sew the skin of the neck of a goose over the breast, having removed original skin to use for Greben, and for rendered fat. Place breast and legs of goose in spider with hot fat; when nicely browned add a little boiling water, cover closely and let simmer until tender and adding water when evaporated. The skin of neck may be omitted if desired for any other purpose. Serve hot with apple sauce.