Stewed Breast Of Goose
|Goose breast||4 Pound|
|Lard||2 1⁄2 Ounce|
|Garlic||4 Clove (20 gm)|
|Onions||3 1⁄2 Ounce|
|Mixed vegetables||3 1⁄2 Ounce|
|Tomato puree||1 Tablespoon|
|White wine||2 Tablespoon|
Remove the fat from the breasts of goose, wash and salt them; then heat 2 oz. lard in a saucepan, fry the meat in it a little over a brisk heat, so that the hot fat seals the meat, then place in a pan, and set aside.
Cut bacon into tiny cubes, lightly fry them in fat; then add cleaned onions cut into small pieces, the cleaned and washed mixed vegetables cut into slices, and the crushed garlic, and fry the whole for a few mins.; then pour over the meat.
Add bay leaf, tomato puree, pepper, then salt, white wine, and a little water; then cover with lid, stew until meat is almost tender, stirring and adding a little water occasionally.
Prepare a thin roux with 1 oz. lard and flour, add to the gravy under the meat, and let it simmer until tender.
Then taking the meat out, strain the gravy through sieve, stir with whisk until smooth, then boil again.
Cut meat carefully off bone in slices, then replace neatly on the bone before serving.
Dish while hot; pour the gravy over and garnish with roast potatoes.