BS''D
Bubbe Lottie
Bubbe Lottie


Recipes
Appetizers
Soups
Salads
Fish
Poultry
Meat
Vegetarian Entrees
Side Dishes
Dessert

Challah!

Passover


Menu Ideas

Stories from the Kitchen

Your Recipes

Who's Your Bubbe?


Home





Google

Web www.bubbelottie.com



Stewed Goose

1 medium goose, cut into serving size portions
garlic powder or garlic
salt
pepper
flour
about 2 T schmaltz or shortening
1 onion, sliced thin
½ cup dark jelly or marmalade
3 T sherry or wine
1 cup boiling water

Remove skin and fat from goose. Rub with garlic or garlic powder. Dust all over with flour mixed with salt and pepper. Brown in hot schmaltz. Remove from pan and brown onion slices in the schmaltz. Add rest of ingredients and simmer until jelly is melted. Place goose in pan and turn gently to coat with sauce. Cover and simmer on very low light until tender. about 2 hours or so, turning goose two or three times. If necessary, add a little more boiling water. Place goose on platter and strain gravy over it. Serves 6 







Mail Share this page with a friend!





CoffeeForLess.com

USAFlorist.com






[Back] [Home]

Privacy Policy
© Copyright 2006-2015, All rights reserved.
Web design by EMES Consulting. Hosting by TheDomainCompany.com.