Ganseklein Fricaseed Goose Food

BAKED SPARERIBS AND SAUERKRAUT

Steps:

• Cut spareribs into serving portions, season and place in a roasting pan.
• Add sauerkraut, cover and bake at 350F for 90 minutes.
• To make the dumplings, sift dry ingredients together very well.
• Add egg to milk and stir into flour to form a smooth batter.
• Drop by spoonfuls onto sauerkraut.
• Cover pan tightly and finish baking for 30 minutes.

ROASTED PIG'S STOMACH AKA DUTCH GOOSE

Steps:

• Make a filling of sausage(s), diced potatoes, chopped onion, pepper and cabbage.
• Add seasonings and mix well.
• Wash stomach well. Drain and fill stomach with stuffing.
• Close opening of stomach securely by "sewing" together using toothpicks.
• Place stuffed stomach in a roasting pan with enough water in pan to cover bottom and bake at 350F for approximately 3 hours - stomach should be brown (like a done turkey!).
• Slice and serve.

HOW TO MAKE SAUERKRAUT

Steps:

• Wash and scald crock.
• Remove soiled outer leaves from cabbage but do not wash the heads (the wild yeast on the unwashed cabbage are a factor in the fermentation process).
• Shred the cabbage directly into the crock using a kraut shredder or mandolin so that it is not necessary to handle the cabbage.
• The shreds should be long and about the thickness of a nickel, 1/16".
• If cut too thinly, sauerkraut is soft and mushy; if too thickly, it is unattractive in appearance.
• Sprinkle a layer of salt over each 1" layer of cabbage.
• Pack each layer down well, using a potato masher or glass jar.
• When all the cabbage and salt are in the jar, cover with a clean white cloth; place an inverted plate on the cloth and top with as large a piece of limestone as possible.
• The weight of the stone holds the cabbage under the brine that soon forms and the small amount of lime that is dissolved by the brine aids in the lactic acid fermentation which gives sauerkraut is distinctive flavor.
• Allow to ferment from one month to six weeks in a cool place, preferably at a room temperature of 60F (basement, for example).
• A higher temperature speeds fermentation but the kraut is subject to spoilage.
• Skim off any film that may have formed during the fermentation period.
• The sauerkraut may be left in the crock for several months if care is taken that the brine always covers the kraut and that the film is removed eachtime the crock is opened.
• Use a clean cloth each time the crock is covered.

DUTCH STEWED POTATOES

Steps:

• Melt butter and cook onion about five minutes.
• Add salt, pepper, parsley and potatoes; barely cover with boiling water and cook until tender.
• Mix flour with enough water to make a thin paste; add to potatoes and cook until thickened .

KARTOFFEL PFANNKUCHEN - POTATO PANCAKES

Steps:

• To prepare the potatoes, peel and cover with cold water.
• Let stand several hours before using.
• Pour off the water and grate.
• Drain very thoroughly.
• Add eggs to grated potatoes and mix lightly; stir in remaining ingredients.
• Drop from a teaspoon on a hot, well-greased skillet.
• Brown on both sides.
• Serve hot with applesauce.

GANSEKLEIN - FRICASEED GOOSE

Steps:

• Season meat well by rubbing with salt, pepper and ginger; cover and let stand at least 12 hours in the refrigerator.
• Place in a stockpot and cover with boiling water; add onion and celery, simmer gently until tender.
• Remove meat; skim fat from broth.
• Add flour to a little water and mix to a smooth paste; add to broth and heat until thickened, stirring constantly.
• Add parsley and pour over goose.