|Goose liver||7 Ounce|
|Goose fat||5 Ounce|
|Mixed vegetables||5 Ounce|
|Celery||3 1⁄2 Ounce|
|Mushrooms||3 1⁄2 Ounce|
|Parsley||1 Bunch (100 gm)|
|Ground black pepper||To Taste|
Bone the goose legs.
Cut meat up in small sized cubes.
Dice the vegetables and celery, chop the onions and fry lightly in 3 1/2 oz. goose fat.
Season the meat with salt and pepper, add it to the fried vegetables.
Cover and stew it until you get a tasty gravy.
Stir it occasionally.
When half done, mix in the washed rice, the thinly sliced mushrooms and the roughly chopped parsley.
Fill it up with water twice the volume of the rice.
Lift the lid when it is boiling, and transfer to the oven, and cook till ready.
Top the mixture with the tiny goose liver slices fried golden brown in the fat.
Sprinkle the dish with the same fat.