Ingredients
1 large goose
1 salt
1 quatre epices or
1 allspice or
1 chinese 5-spice powder
1 ground thyme
1 ground bay leaves
Directions
Cut the goose into serving pieces, saving the fat. Rub the pieces
with salt and seasonings. Pack them in a big deep dish and cover with
more salt. Leave in a cool place or the fridge for 24 hr.
Render the fat in a big kettle. Escoffier says that if your goose is
a good one, you should expect at least 3 lb 6 oz of fat from it!
Next day, rinse and dry the goose pieces. Melt the rendered fat and
drop the pieces in. They should be completely covered with fat. Cook
over low heat 2 1/2 to 3 hr.
Pack the goose pieces in a sterilized crock and pour the fat over.
The fat should cover the pieces. Let the fat solidify and then pour
over all 2 c of melted lard. When this is set, cover crock with a
piece of butcher paper and tie it down or else put the lid of the
crock on.
This will keep a long time - it's best after at least a week. If you
refrigerate it, or if you're using it within a day or two, you don't
have to go through the melted lard and butcher paper routine. BTW,
the lard is discarded, but the goose fat is kept for sauteing and
other uses.
From: Michael Loo
Servings: 1 bird
Preserved Goose Recipe brought to you by Recipe Ideas
Categories: Meat; Poultry
The History of Recipes
Food historians have traced the existence of recipes back into history, certainly as far into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, these, old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe in existence, according to academics are a few tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later on, in The time of the romans around 25BC a man called Apicius created some documents describing recipes cooked by the Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius describes how the cooks of his times were skilled in the use of a good variety of aromatic flavours, including some that we all recognise like basil, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from Arab cooking, including basil and rosemary. These new spices and herbs created a surge in manuscripts on cookery, most of which are now in academic collections. For the decades that followed, the rich families of the West competed with each other to lay on the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were much in demand. Even so, it wasn`t until the 1800s that cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking publications were in high demand, mostly as a result of more people being able to read, people having more leisure time and having more disposable income. |
We hope you enjoy this Preserved Goose recipe.
