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Classic
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page 171
leaves, pepper and cloves and, according to taste, 2 handfuls of scalded prunes;
cook until done. Brown flour in butter, being careful not to scorch, stir it
through some of the broth and add to the giblets, together with some vinegar and
a piece of sugar to impart a sweet-sour taste to the gravy. In some parts of
Germany it is customary to use grated honey cake instead of the browned flour,
to bind the gravy. If any of the blood of the goose has been caught this is
cooked with the giblets, greatly improving the color and flavor of the dish, but
in such case very little flour must be used because the gravy is sufficiently
thickened by the blood. The gravy should, be plentiful, nicely thick and have a
spicy and tart flavor. Potatoes are a proper accompaniment.
If the giblets should be insufficient in quantity, add a small piece of diced
pork fat; peeled and sliced pears can be cooked with them and if there should
not be enough blood to properly thicken the gravy, use some flour rubbed in
butter. In Meeklenburg bread dumplings previously cooked in salted water are
added to the dish.
REMARK.--When killing the goose the blood may be caught and stirred with
vinegar, and it will keep in the Winter from three days to a week if the weather
is cold enough and it is set aside in a cool place: without the vinegar however,
it would spoil very soon.
206. Goose Giblets are cooked in a variety of ways in different parts of Europe.
According to the Stettin receipt, the meat is put on the fire in salted water as
directed in No. 205 and cooked in a rather scant broth until done. After this
some butter is browned, a few finely chopped onions and also some flour are
lightly browned in it, the whole stirred with some broth and added to the
giblets, sharply seasoned with pepper and thyme and cooked for a few minutes
longer in the gravy.
In North Germany apples and dried currants are preferred cooked with the
giblets, omitting the blood; in Brandenburg finely sliced new turnips and
potatoes are added; in Pommerania, kohlrabi, celery root, carrots and parsley
roots are cooked with the broth of the giblets, which are also seasoned with
parsley; and in Russia a mixture of the giblets with steamed dried fruit
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