Jewish Stewed Goose.

Ingredients and Instructions

Clean and cut a fat goose into pieces; season with salt, pepper and ginger. Put in a stew−pan with 1 sliced

onion, 2 cloves of garlic, 1 bay−leaf, thyme and a few peppercorns; add the juice of a lemon. Cover with hot

water and let cook until tender. Thicken with flour and serve hot with apple−sauce.