Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 lb Goose
4 tb Rendered goose fat
1 c Diced onions
5 c Grated drained potatoes
1 Egg -- beaten
4 ts Salt
1 ts Pepper
1 tb Paprika
1/2 ts Garlic powder

Remove as much fat from the goose as possible. (See "Rendered Fat And
Grebenes", included in this database, on how to render fat.) Grind
or chop the liver and gizzard. Heat 4 tablespoons of the fat in a
skillet and lightly brown the onions in it. Stir in the potatoes and
cook over low heat 2 minutes, stirring constantly. Cool 5 minutes,
then add egg, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and 1
teaspoon paprika. Sprinkle the garlic powder and the remaining salt,
pepper and paprika on the goose, then stuff it. Sew the openings or
fasten with skewers. Place on a rack in a roasting pan. Cover the pan
and roast in a 350 degree oven 30 minutes. Remove the cover and roast
2 1/2 hours longer or until the goose is tender and

Recipe By : Jennie Grossinger - "The Art Of Jewish

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