Advertisement
Smoked Goose
- Difficulty
Complex
Published 1903
Ingredients
- Breast and legs of goose
⅜ lb .- Filled neck
1 teaspo
Method
Remove wings, legs, skin or fat of a goose. Separate breast and back, remove internal organs and clean thoroughly. Place breast, legs and skin of neck to one side.
Scrape the meat carefully from the bones of neck, back, etc., of the goose, remove all tendons and tissues and chop very fine.
Fill this in the skin of the neck and sew up with coarse thread on both ends. Place the fi
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe