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In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage. [8] Goose and goose liver are also used to make foie gras, pâtés, and other forms of forcemeat.
In Germany, roast goose is a staple for Christmas Day meals. [5] For European cultures, roast goose is traditionally [6] eaten only on appointed holidays, including St. Martin's Day. [7] It is generally replaced by the turkey in the United States. Similarly, goose is often an alternative to turkey on European Christmas tables. [citation needed]
It involves the careful boning out of a leg of lamb, stuffing it with honey and dried apricots, in addition to traditional stuffing based on breadcrumbs, onion, parsley and thyme or sage, and then marinating it in a red wine-based marinade which gives it the appearance of goose when cooked. The 1919 cookbook First Catch Your Weka: A Story of ...
The traditional goose dinner consists of “black soup” made using goose blood seasoned with cloves, cognac and fortified wine, the roast bird stuffed with apple and prunes and served with goose ...
Until the late 19th century, roasting by dry heat in an oven was called baking. Roasting originally meant cooking meat or a bird on or in front of a fire, as with a grill or spit. It is one of the oldest forms of cooking known. Traditionally recognized roasting methods consist only of baking and cooking over or near an open fire.
Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; [1] the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." [2] The French ...
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The Wonder Oven is a great addition to your kitchen or replacement for several of those old appliances you've been looking for a reason to ditch. It's kitchen-editor approved and on sale for the ...