|Goose/Goose giblets||2 Pound|
|Lean bacon/Mildly-cured streaky||5 Ounce, green colored|
|Stock||4 Cup (64 tbs)|
|Mixed herbs||1 Bunch (100 gm)|
Dice the bacon, and put it in a large frying-pan with the lard.
In this fry the pieces of goose or goose giblets until they are golden.
Then take them out with the diced bacon and drain them.
Stir 3 tablespoonfuls of flour into the fat in the frying-pan, mix well until brown; add the stock, and the onions, the bunch of mixed herbs, pepper, and finally the pieces of goose and the diced bacon again, to simmer for 1 1/2 hours.
Forty-five minutes before the dish is ready to serve you may add one of the following garnishes: 1 lb.
of celery boiled beforehand for 10 minutes; 1 lb.
of turnips, peeled and chopped; 1/2 lb.
of turnips together with 1/2 lb.
of potatoes, both peeled and chopped; 1 scalded drumhead cabbage, sliced; 1 lb.
of cepes or of field mushrooms, cut into small pieces; 5 oz.
of stoned green olives, blanched previously for 5 minutes; 1 lb.
of Golden Pippin apples, peeled, quartered and seasoned with nutmeg; 1/2 lb.
of sauerkraut previously scalded, washed in cold water, and boiled in water or stock for 1 hour.