Ganseklein or Fricasseed Goose

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • Back, wings, neck, gizzard and heart of goose
  • 2 tablespoons fat
  • 2 tablespoons


Season meat well with salt, pepper, ginger and if desired rub over with a little garlic. Let stand over night. Then place in a kettle with boiling water to cover, let simmer slowly several hours, add onion and celery, let boil 2 hours and when meat is tender remove from kettle, reheat and pour over the following sauce. Heat the fat, add flour and then 1