|Goose meat/2 sets of giblets||1 Pound|
|Dried white haricot/Dried butter beans||1 Pound|
|Uncooked sausage||1 Small|
|Ham piece/Knuckle of ham||1|
|Mixed herbs||1 Bunch (100 gm)|
|Tomato puree||1 Tablespoon|
Soak the white haricot beans overnight.
1 Any smoked continental sausage could be substituted.
Cut the goose into convenient pieces, and put them into a large saucepan.
Cover with water, add salt, bunch of mixed herbs, sausage, hambone or knuckle and garlic.
Simmer for 2 hours.
Take out the pieces of goose, and drain them.
Boil the haricot beans till tender in the stock, which ought by then to be greatly reduced.
Lay half the beans in an earthenware dish, put the pieces of goose on top with the sausage, sliced.
Now put the rest of the beans over these and add with the stock, mixed with the tomato puree.
Put the dish in the oven until the top of the layer of beans is lightly browned.