{"id":6948,"slug":"roast-goose-breasts","title":"ROAST GOOSE BREASTS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["goose breasts","the skin from the neck","a little garlic (or onion)","a little salt","a little ginger"],"ingredients_norm":["goose breast","skin from the neck","little garlic","little salt","little ginger"],"steps":["Remove the skin from the neck and sew it over the breast and fasten it with a few stitches under the breast.","Make an incision with a pointed knife in the breast and joints of the goose, so as to be able to insert a little garlic (or onion) in each incision, also a little salt and ginger.","Keep closely covered all the time, so as not to get too brown.","They cut up nicely cold for sandwiches."],"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:w27:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d19a191c489091ffc4fc8a29e0075e66548e54fc6ad85e3609975c9f1fc786c2","created_at":"2026-08-02T16:56:21Z","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/roast-goose-breasts"}