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Nutrition Facts
Serving Size 1 (342g) Recipe makes 5 servings
Calories 967
Calories from Fat 612		(63%)
Amount Per Serving		%DV
	Total Fat 68.1g	104%
	Saturated Fat 21.4g	106%
	Monounsaturated Fat 31.8g
	Polyunsaturated Fat 7.8g
	Trans Fat 0.0g
Cholesterol 281mg		93%
Sodium 501mg		20%
Potassium 1090mg		31%
Total Carbohydrate 4.6g		1%
	Dietary Fiber 0.5g	2%
	Sugars 1.1g
Protein 78.7g		157%
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Pennsylvania Dutch Autumn Supper II

Molly53

Ganseklein - Fricaseed Goose

Recipe #264509 | 1¾ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Molly53
Nov 9, 2007

Hearty comfort food from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Really nice served with hot biscuits or dumplings. Overnight standing time not included in preparation time and cooking time is approximate.

SERVES 5 (change servings and units)

Ingredients

1 goose, cleaned and cut into serving pieces
salt, pepper and ginger
1 garlic clove, minced
1/2 onion, sliced
2 stalks celery, diced
2 tablespoons flour
1 cup broth (from simmering goose meat)
1 teaspoon parsley, minced

Directions

1
Season meat well by rubbing with salt, pepper and ginger; cover and let stand at least 12 hours in the refrigerator.
2
Place in a stockpot and cover with boiling water; add onion and celery, simmer gently until tender.
3
Remove meat; skim fat from broth.
4
Add flour to a little water and mix to a smooth paste; add to broth and heat until thickened, stirring constantly.
5
Add parsley and pour over goose.