RFCJ RECIPE ARCHIVE


RFCJ CHARTER  

POSTING GUIDELINES  

KOSHER FAQ  

Search RFCJ Archives


RECIPE CATEGORIES
Select a CATEGORY from the drop down box below then click GO
[an error occurred while processing this directive]

WHAT'S NEW!
Select the number of days to go back below

Questions or Comments

Goose, Roast Leg or Breast - meat

Posted by : Ruth Heiges

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

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.