(Pomeranian Roast Goose with Stuffing)
8 to 9 pound Goose
1 onion - chopped
1 tablespoon salt
1-½ cups pitted prunes, halved
4 tart apples, peeled, cored, and quartered
1 cup coarse rye bread crumbs
2 tablespoons sugar
4 tablespoons flour
Wash and dry goose.
Remove giblets and place in 1-quart saucepan with onion and
1 teaspoon salt. Cover with water. Simmer, partially
covered - about 1 to 1-½
prunes, apples, rye bread and sugar; fill cavity of goose.
Skew openings together. Place on rack in shallow
roasting pan, breast side down. Roast in 400° oven for 45
Drain fat from pan and reduce oven temperature to 325°. Roast until tender when pierced with fork and juices are light yellow (about 1 hour). Drain fat from pan; turn goose breast side up; brown until golden, about 30 minutes longer.
Remove from oven and keep warm. Let rest at least 20 minutes before carving.
Skim off remaining fat. Stir flour in 2 cups reserved stock; add to drippings in pan.
Cook over medium heat, stirring and scraping browned bits, until thickened. Serve with goose. Makes 4 to 6 servings
|6 to 8 medium potatoes
1/4 cup all-purpose flour
|1/4 teaspoon nutmeg
2 tablespoons margarine
3 slices bread (cut in cubes)
Cook potatoes in water until tender. Drain, cover and refrigerate for 12 to 24 hours. Peel and mash the cooked potatoes thoroughly. In a medium bowl, combine potatoes, flour, eggs, salt, and nutmeg. Form a firm, but light paste. If mixture is too moist, add flour. This will keep the dumplings from falling apart during cooking. Melt margarine in large skillet. Add bread cubes and sauté until gold brown. Working with floured hands, form potato paste into a roll about 2-1/2 inches in diameter. Cut roll in 8 to 10 pieces. Form pieces into dumplings - enclosing a few sautéed bread cubes in the center of each dumpling. Bring a large pot of salted water to a boil. Add dumplings, one at a time, and simmer about 15 minutes. Dumplings are done when they float on top. Remove dumplings with a slotted spoon and drain well.
1 head red cabbage (about 2 pounds)
|Remove and discard
wilted outer leaves of cabbage. Rinse, cut into quarters
discarding core and coarsely shred (about 8 cups shredded).
Place cabbage into 3-quart heavy saucepan and add boiling salted water to cover.
Add apples, brown sugar, allspice and cloves.
Cover loosely and boil at moderate rate 8 to 12 minutes, or until cabbage and apples are just tender. Remove from heat and drain. Add vinegar and butter to cabbage. Toss lightly to mix. Makes 6 servings
12 ounces cottage cheese
1 teaspoon baking soda
3 tablespoons flour
8 tablespoons butter
|Mix cheese and
baking soda together.
Let stand about 1 hour - until mixture becomes
bubbly and nearly doubles in size.
Add four and butter. Cook a few minutes,
until mixture resembles warm brie.
Serve with small slices of dark bread,
such as rye.
Makes about 12 servings
1 hog's tongue
salt and pepper
sage or chili powder
and scrape hog's head; wash thoroughly.
Wash and trim tongue.
Cover head and tongue with slightly salted water;
Simmer until meat falls from the bone.
Drain meat, shred, and season.
Pack tightly in bowl, cover, and weigh it down.
Let stand 3 days in a cold place. Slice.
Makes 6-8 pounds.
|1 pound lean pork
3 pounds fat pork belly
1 chopped onion
1-1/2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon cloves
1/4 teaspoon ginger
1 pint fresh pork blood
pork casings, washed and dried
Some recipes added:
|Cut half the fat pork and all lean pork into small
pieces; add onion.
Cook over moderate heat until fat is flowing; lower heat
and cook 45 minutes.
|4 pigs' feet
2 cups cider vinegar
2 cups stock
1 tablespoons clove (or 3 whole cloves)
2 tablespoon salt
1 bay leaf
|Scrape and clean feet well and place in pot with
salted water (to cover). Bring to boil and skim off the foam.
Simmer about 3 - 4 hours, or until meat separates from the bone.
Remove the meat from the bone, and mix in the stock that the
meat was cooked.
|4 cups water
1-3/4 cups sugar
4 cups pitted sour cherries
1 teaspoon cinnamon
1 teaspoon lemon juice
|Boil water with sugar; add cherries
and cook to soften, about 15 minutes.
Check sweetness and add more sugar, if necessary. Keep at simmer.
Meanwhile, mix egg,s baking powder, flour, milk and salt together.
It will look like cake batter.
Dribble dumpling mixture into soup - continue to cook; (about 5 minutes).
Remove from heat. Serve warm or cold. Makes about 6 servings.
1 pint pickled Herring
1 onion, sliced
2 dill pickles, sliced
1 tablespoon capers
1 medium apple, peeled and cut up in chunks.
1/3 cup plain yogurt
1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup sugar
1/8 teaspoon dry mustard
1/8 teaspoon pepper
|Wash and paper dry herring and place
Top with onions, pickles, and capers.
Combine yogurt, sour cream, sugar,
mayonnaise, dry mustard, and pepper.
Add to herring mixture.
Cover and refrigerate overnight. Before serving, add apples and sprinkle with paprika.
Serve with crackers. Makes about 3 cups.
|1 carp (4-1/2 lbs.) or fresh water perch||Soak the carp for 3 hours in salted water, wash, scale and dry.|
|1 large sliced onion||Place in an appropriate kettle, bring vinegar to a boil and pour over|
|1 bay leaf||the fish. Let soak for about 10 minutes.|
|Mixed dry herbs||Add sliced onions, bay leaf, herbs, salt and peppercorns.|
|3 black peppercorns||Bring to a boil, reduce heat to low heat and cook fish until tender.|
|Salt||Rinse carp in hot, then cold water. Then place back in stock and gently reheat.|
|1 lemon||Remove fish to a platter.|
Serve with horseradish sauce, boiled potatoes
and watercress or a salad. Garnish with lemon slices.
1 cup sugar
1 square chocolate, melted, (or
3 tablespoons unsweetened cocoa powder).
1/2 cup milk
2 tablespoons melted butter
1 cup flour
4 teaspoons baking powder
Hard sauce (see recipe)
|Preheat oven to 300°. Grease
9" x 9" pan.
Mix all ingredients together in bowl.
Place batter in prepared pan (pan depth about 1"). Cover tightly with aluminum foil. Place in preheated oven and bake about 45 minutes.
Do not remove foil to check for doneness. That will stop the steaming process.
Remove from oven, remove foil and place on rack to cool.
Pudding should be firm like a cake.
Prepare Hard sauce. Serve pudding topped with sauce.
Makes about 9 servings.
|1/4 cup butter
1 cup powdered sugar
2 tablespoons rum
1 egg (well beaten)
|Cream butter and sugar. Add egg
yolk, well beaten
Cook over hot water until thickened.
Add rum gradually, stirring constantly.
Remove from heat and pour gradually over stiffly beaten egg white.
cup converted rice
1 quart milk
Pinch of salt
4 tablespoon sugar
1 tablespoon butter
¼ cup raisins, optional
rice in milk with salt and butter, very slowly until kernels are
tender but have not lost their shape. (If you have patience,
do this in the top of a double broiler).
It will take 1 ½ to 2 hours but will be worth it. The mixture should be very thick and can be stirred several times during cooking. When done, flavor with sugar, cinnamon and add raisins.
This may be served hot or cold.
5 ½ cups flour
¾ cup grated unblanched almonds
1 tsp. cinnamon
½ tsp. powdered cloves
¾ cup mixed candied fruits
(orange, lemon and citron peel)
½ tsp. baking powder
egg white Icing (see recipe below)
honey until thin; do not boil.
Mix in all other ingredients except icing.
Turn onto floured board and knead until smooth, (adding a little flour if necessary).
Roll with a floured rolling pin to ½" thickness.
Grease and flour a baking sheet and lay rolled dough on it.
Bake in pre-heated 350 degrees oven about 20 minutes.
Spread with icing while hot; cool before cutting into rectangles.
1 ¼ cups confectioner's sugar
(Brown sugar can be used for variety.)
1 tablespoon. lemon juice
|Boil sugar and water over low
heat until the syrup spins a thread. Pour very slowly into
stiffly beaten egg whites. Beat until smooth and almost
stiff enough to spread. Add lemon juice.
Spread on Cake