Goose Meat, Preserved in Fat from The Settlement Cook Book by Lizzie Black Kander
If too fat to roast, render the fat of goose, remove and cut the skin into small pieces. The scraps, when brown, shriveled and crisp, are then "Greben," and are served hot or cold. When fat is near...
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Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Plate
Ingredients
- breast
- legs of goose
- fat of goose
- skin
- meat
- hot fat
- fat
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