{"id":6852,"slug":"goose-liver","title":"GOOSE LIVER","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["goose liver","fine salt","pepper","goose-fat","a few cloves","a little onion","flour","lemon"],"ingredients_norm":["goose liver","fine salt","pepper","goose fat","few clove","little onion","flour","lemon"],"steps":["If very large cut in half, dry well on a clean cloth, after having lain in salted water for an hour.","Season with fine salt and pepper, fry in very hot goose-fat and add a few cloves.","While frying cut up a little onion very fine and add.","Then cover closely and smother in this way until you wish to serve.","Dredge the liver with flour before frying and turn occasionally.","Serve with a slice of lemon on each piece of liver.","For GOOSE LIVER WITH GLACÉD CHESTNUTS: Prepare as above and garnish with chestnuts which have been prepared thus: Scald until perfectly white, heat some goose-fat, add nuts, a little sugar and glaze a light brown."],"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:w20:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d1bbecc9af254645cb74121ee7cc34a43ff4d7f40cb9526741b4b0c314ad660a","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","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/goose-liver"}