{"id":6952,"slug":"stewed-goose-piquante","title":"STEWED GOOSE, PIQUANTE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a goose (skinned and cut up)","salt","pepper","a few cloves","a very little lemon peel","a little goose fat","half a tablespoon of flour","a little vinegar","juice of half a lemon"],"ingredients_norm":["goose","salt","pepper","few clove","little lemon peel","little goose fat","flour","little vinegar","juice of half lemon"],"steps":["Cut up, after being skinned, and stew.","Season with salt, pepper, a few cloves and a very little lemon peel.","When done heat a little goose fat in a frying-pan, brown half a tablespoon of flour, add a little vinegar and the juice of half a lemon."],"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:w28:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"209adc56581a200705dfa47e2c0055700637ca7fbdc0b65e9d3e66db638b404e","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/stewed-goose-piquante"}