Democratic Sentinel, Volume 18, Number 2, Rensselaer, Jasper County, 26 January 1894 — Cooking a Goose in Germany. [ARTICLE]

Cooking a Goose in Germany.

The whole goose is not roasted in Germany, at least not in the section famous for goose liver, our pate de foie gras. The method of disposing of tke bird is so different from ours that it may be of interest to American housewives. The goose is first disjointed in much the same way as a chicken would be for fricassee, but nothing is thrown away. The head, feet, wings and rack or back are placed by themselves, the thighs, breast and neck by themselves. The skin is removed from the whole bird, and every particle of fat taken btf and “rendered” in a manner similar to leaf lard. The skin iUeif is a;sc “tried out,” and makes a sort oi “scrapple,” which little Hans ami Grotchen consider a great dainty. The neck is then cleaned and stuffed, a dressing of sage, onion and bread crumbs being in.erted between lhe skin and the iiesh. This, with thighs and breast, is roasted or baked. The head is split open by striking il through the beak with a sharp knife, the eyes are taken out, the beak cut off, and the remainder scalded. Tug toes are trimmed and the legs scalded to remove the skin. Legs, head, wings and rack are served in a stew, or where many geese are kept and killed at the same time for their livers, the rack is put into brine and salted like pork. It is used for stewing during >the winter. Sometimes the brespt and thighs are potted by scalding them and covering them with the fat after it has been rendered and clarified. This method, wjiich is similar to that used in the preparation of livers, Ripps the, meat perfectly.