10 lb Young goose
1/2 c Flour
2 ts Salt
1/2 ts Pepper
1 ts Paprika
1/2 ts Garlic powder
3 tb Rendered goose fat
1 c Onion; diced
2 c Water; boiling
1 sm Bay leaf
Disjoint goose. Remove all skin and adhering fat (use it, don't toss
it).
Mix flour and seasonings; roll goose pieces in it and then brown them
with the onions in fat in a large heavy casserole. Add water and bay
leaf. Cover and let simmer 2 1/2 hours or until meat is tender.
Remove bay leaf before serving.
