Recipes > Meat > Goose > Goose Liver With Mushroom Sauce

Goose Liver With Mushroom Sauce


Take a large white goose liver, lay in salt water for an hour (this rule applies to all kinds of liver), wipe dry, salt, pepper and dredge with flour. Fry in hot goose-fat. Cut up a piece of onion, add a few cloves, a few slices of celery, cut very fine, whole peppers, one bay leaf, and some mushrooms. Cover closely and stew a few minutes. Add lemon juice to sauce.


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The International Jewish Cook Book (1919).

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