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Stewed Duck or Goose

Gśs lub Kaczka Duszona

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Preparation info
    • Difficulty

      Easy

Appears in
Treasured Polish Recipes for Americans

By Polanie Club

Published 1948

  • About

Ingredients

  • Fowl
  • 3 stalks celery
  • 2 sprigs parsley

Method

If the fowl is not young, salt the pieces of meat for one hour before cooking. Fry bacon, add vegetables, spices and fowl. At first let stew in its own juices; then add hot water, not much, just enough to keep from burning. Simmer slowly. At end of two hours when meat ought to be tender, remove from liquid. Brown flour in butter and stir into liquid to make gravy. Return meat to gravy, heat tho

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