Quantity for 7–9 Persons.
- 1 goose liver
- ½ pt. milk and water
- 1 egg
- Some flour
- Salt
- 1 pinch of pepper
- 1 piece of butter for frying
- ¼ cup of goose gravy or ¼ tablespoonful of flour mixed with broth
Preparation: Carefully remove the gall from the liver and put the liver into milk diluted with water for 2 hours, dry it well, salt and pepper, dip into beaten egg, then into flour. Heat the butter and fry the liver 5 minutes to a light brown, turning it several times. Serve on a hot platter. For the gravy, brown ¼ tablespoonful of flour in the butter, add broth or water, cook well and serve with the liver.
No. 24—GOOSE GIBLETS.
Quantity for 2–3 Persons.
- From one goose the heart, gizzard, head, wings, feet and neck
- 1 qt. of water
- Salt
- 4 pepper-corns
- 2 cloves
- 1 bay-leaf
- ½ onion, sliced
For the Gravy.
- 2 tbsps. of butter
- 3 tbsps. of flour
- Bouillon
- 1 yolk of egg
Preparation: The feet are scalded and skinned, the gizzard emptied and also scalded and skinned, the gullet cut from the neck, the eyes taken out, wings, neck and head well cleaned and singed. Now put all this in a kettle over the fire with the water, onion, salt, peppers, cloves, bay-leaf and cook until tender.
For the gravy, melt the butter, stir in the flour, cook and add the goose broth. The gravy must be smooth; stir into it one yolk of egg and pour it on the giblets. Serve in a deep dish.