{"id":6853,"slug":"goose-liver-with-mushroom-sauce","title":"GOOSE LIVER WITH MUSHROOM SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a large white goose liver","salt","pepper","flour","goose-fat","a piece of onion","a few cloves","a few slices of celery","whole peppers","one bay leaf","some mushrooms","lemon juice"],"ingredients_norm":["white goose liver","salt","pepper","flour","goose fat","onion","few clove","few slices of celery","whole pepper","bay leaf","mushroom","lemon juice"],"steps":["Take a large white goose liver, lay in salt water for an hour.","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."],"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:w20:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"73fd05125f2070620b35defac23897f1fca03a13151dc8da5ca3590862534abf","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-with-mushroom-sauce"}