Goose-Black & Sour, Great-grandmother`s Style
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 port. Goose small
- ml 1,000 water
- salt
- marjoram
- 3 clove (s)
- 1 bay leaf
- 8 peppercorns
- 1 bunch soup greens
- 1 onion (s)
- 400 g fruit, (baked fruit)
- 1 tablespoon sugar
- 250 ml blood, (daisy)
- 2 tablespoon flour
- 2 tablespoon vinegar
Moreover:
- 125 g flour
- 1 egg (s)
- 30 g butter
- 2 Table spoons milk
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Prepare the goose chunks. Scald feet and peel off the skin. Peel off the inner lining of the stomach, remove the beak and eyes, chop the wings.
- Bring the water with salt, spices, soup greens and onion to the boil, add the goose chunks and cook over low heat for approx. 2 hours, add the liver 15 minutes before it softens.
- Steam the soaked baked fruit with a little soaking water and sugar. Take the small goose out of the pot, peel off the meat and keep warm. Pass the broth through a sieve and mix with the baked fruit. Mix the goose blood with flour, bind the sauce with it, cook for 10 minutes, season with vinegar and sugar. Add the meat to the sauce or serve separately.
- For the dumplings, stir the flour, egg, butter, milk and a pinch of salt into a dough, cut the dumplings with a spoon and let them steep in the sauce.
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