RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Goose, Roast Leg or Breast - meat
This recipe is adapted from "Old Jewish Dishes" and "Flavours of Hungary," published by the Hungarian Tourist Board and available from Kultura, Budapest 62, P.O.Box 149, H-1389. Roast Goose Leg or Breast - meat ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 2 goose legs or one goose breast 1 large onion, sliced 8 cloves garlic 2 tsp paprika salt and pepper to taste Place onion slices on bottom of roasting pan. Pierce the goose in several places and insert slivers of garlic. Put the pieces of goose on the onion and sprinkle the paprika over the meat. Add about a cup of water to the pan. Roast in a medium-low oven, about 160 C/320 F, for at least an hour, basting frequently. Serves 4 to 6 Ruth
