Goose Stew with Tomatoes 1 Goose (2 kg.)
10 Ripe tomatoes
1 lg Onion.
30 Gibsons (small onions)
20 sm Fresh potatoes
4 tb Buter
3 tb Flour
Salt to taste
Black pepper
1 Glass stock
Cut the goose into sections. Put into a saucepan with enough water to
cover and boil. Strain and set the goose aside. Chop the onion and
tomatoes. Pell the gibsons. Peel the potatoes and fry in 2
tablespoons of butter. Put the goose and onions in the saucepan. Add
2 tablespoons of butter and saute, constantly stirring untill the
onions turn golden. Sift some flour into the saucepan and fry the
goose over a moderate heat. Put the tomatoes and a glass of stock
into a saucepan and boil, then simmer lightly. Add the tomatoes and
stock to the goose with the gibsons. Season to taste. Stew and check
occasionaly with a fork. Add the potatoes 2-3 minutes berfore cooking
is over. Serve. Goose Stew with Tomatoes printer friendly version located here.
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