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
Recipes as an idea can be found back into the distant past, certainly as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that is, generally, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe found, according to food historians is a series of stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later on, in The time of the romans 25BC a man called Apicius assembled some documents detailing recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. He also describes how the cooks of his times made use of many aromatic flavours, including a few that will be familiar to modern cooks for example thyme, mint and asafoetida. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from the East, including rosemary and coriander. The introduction of these new culinary ideas prompted an eruption in recipe publications, many of which are now in academic collections. Over the succeeding few centuries, the powerful families of Europe competed to serve the most exotic banquets, and as a result the best cooks and their recipe collections could command a high salary. However, it wasn`t until the 19th century that haute cuisine and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes common in their social group. When we get to the 20th century, recipe publications were highly popular mostly due to increased literacy, more leisure time and having more money to spend. |
We hope you enjoy this Preserved Goose recipe.
