French Goose Roasted Pig 's Stomach
|Pigs stomach||1 , rubbed with vinegar and salt, scrubbed and soaked in several changes of water for 24 hours|
|Ground pork||2 Pound|
|Waxy potatoes||8 Medium, diced|
|Celery ribs||8 Medium, sliced crosswise|
|Carrots||5 , sliced|
|Finely chopped onion||1 Small|
|Chopped fresh parsley||3 Tablespoon|
|Freshly ground pepper||1⁄8 Teaspoon|
Combine the ground pork, vegetables and seasonings, mixing well.
Stuff the pig's stomach with this mixture and close the openings with string and skewers.
Place the stuffed stomach on a rack in a large casserole with a lid, and bake it, covered, in a preheated 350° F. [180° C] oven for approximately three hours.
Remove the lid from the casserole and baste the roast with the drippings that have oozed out.
Increase the oven heat to 375° F. [190° C] and bake the stomach, uncovered, until it is golden brown about 20 minutes.