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Stuffed goose

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Stuffed Goose. Clean a tender goose and do not cut it up, boil its gizzard and chop as small as possible, with its liver and chicken livers and gizzards also; beat with pepper, cinnamon, coriander and cilantro, ground thyme, a little vinegar, murri, eggs, salt and chopped onion; cook some of it and taste it; then stuff the goose with it, sew it up and put it in a clean pot; add a little water, oil, and murri and place it in the oven; when the top is browned, turn it over to brown the other side and let it finish cooking, then take it out of the pan and put around it tender citron leaves and cut them, pour its grease on top and serve it, God willing.


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