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Classic
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page 50
water, four scalded calfs feet. Then put all on the fire to boil with a little
salt. Skim when boiling. Then add a piece of ginger, a few bay leaves, some
cloves and roots of parsley; also French wine and vinegar. Boil until the goose
seems tender; then take it up and let it cool, but let the calfs feet and the
other parts of the fowl boil until they fall to pieces and the water becomes
thick enough for the daube. Take up and strain it and let it cool; then skim off
the fat. Garnish the daube with bay leaves, red beets and hard boiled eggs.
Goose liver fried.
The goose liver is cut in slices which sprinkle with flour and salt, whereupon
dip them in beaten eggs, roll them in crumbs of bread, fry butter and serve.
Goose with turnips.
Pick the goose, take out the insides and wash it well. Boil it whole in water or
some bouillon. Meanwhile brown some turnips in butter. Then
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Classic
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