{"id":6944,"slug":"gaenseklein","title":"GAENSEKLEIN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["wings, neck, gizzard, heart and back of goose","salt","ginger","pepper","garlic","cold water","fat","flour (brown)"],"ingredients_norm":["wings neck gizzard heart and back of goose","salt","ginger","pepper","garlic","cold water","fat","flour"],"steps":["Rub wings, neck, gizzard, heart and back of goose with salt, ginger, pepper and garlic.","Set on the fire in a stew-pan with cold water.","Cover tightly and stew slowly but steadily for four hours.","When done skim off all the fat.","Now put a spider over the fire, put into it about two or three tablespoons of the fat that you have just skimmed off and then add the fat to the meat again.","Cut up fine a very small piece of garlic and add a heaping teaspoon of flour (brown).","Add the hot gravy and pour all over the goose.","Cover up tightly and set on back of stove till you wish to serve.","You may cook the whole goose in this way after it is cut up."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w27:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"cd799d60a9f11b940a1c08bfe1e9e9eae1735f8f7e44888e4ad4ca25210b3cf4","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T16:56:21Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/gaenseklein"}