Ganseklein or Fricasseed Goose

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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 flour
  • Salt, pepper, ginger
  • 1 cup goose broth
  • ½ onion, sliced
  • 1 teaspoon chopped parsley
  • A clove of garlic, minced
  • A piece of celery root


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 cup of the hot goose broth, let boil until smooth, season to taste, add the chopped parsley and serve hot, with Dumplings or Spatzen.