|by Norma Wangness|
This spiral-bound index card size recipe book contains all the good foods of Norwegian-Americans.
Results 1 - 10 of 40 for wild goose
Result Page: 1
Brush goose with olive oil ... in a fan shape on plate. Pour sauce down the center. Garnish with parsley. Serve accompanied by extra sauce for the table.
Combine chicken, giblets, ... fowl during last 15 minutes remove wild taste. Two or three wild ducks may be substituted for goose. Yields 8-12 servings.
Boil giblets until ... Moisten and stuff goose. Place goose ... 350 degree oven until done, which will take about 15 to 20 minutes per pound. Baste often.
Marinate goose in the refrigerator ... Add the marinade, garlic, and bouillon. Cover and bake at 325 degrees for 1 hour or until goose is tender. Serves 6.
Sprinkle goose inside and out ... uncertain, pour 1 cup water into pan and cover last hour of cooking. Remove cheesecloth, skewers and string. Serves 6-8.
Prepare goose and stuff with ... for 2 to 3 hours depending on the age and weight of the goose. Half a goose or the breast may be roasted in the same way.
Clean goose well, season with ... 25 minutes per pound basting with juices in pan. Goose may be filled with stuffing if desired. Allow 1 pound per person.
Rub cavity of goose with salt and ... with mixture of gin, juniper berries and 1/4 cup of water. Serve with glazed apple slices and red cabbage. Serves 6.
Clean goose well, season with ... tender and browned, 20 to 25 minutes per pound, basting with juices in pan. Goose may be filled with stuffing if desired.
Take 1 well cleaned duck or goose and salt and ... bacon. Place fowl on rack in roasting pan. Add 2 cups water and cover. Bake at 325 degrees for 4 1/2 hours.
Result Page: 1
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