mike@vice.UUCP (Mike Mueller) (11/30/85)
My wife and I are planning a Christmas dinner for relatives, about 25 people, and she thought a goose might be an interesting main course. Does anyone have any opinions/suggestions/recommendations about: 1. What do you look for? How many people/pound? 2. Where can you buy one? 3. Cooking procedures. Thanks! -- Mike Mueller uucp: {decvax,harpo,ihnss,pur-ee,ucbvax,unc,zehntel}!teklabs!vice!mike ARPA: vice!mike.tek@Rand-Relay CSnet: vice!mike@tek US Mail: Tektronix, Box 500, 59-323, Beaverton OR 97077 Phone: (503)627-3187
stup@whuxl.UUCP (SMITH) (12/03/85)
> > 1. What do you look for? How many people/pound? > For 25 people you'll need 3 or 4 geese of about 14 lbs each. You'll also need a rather large oven to fit that many. (Goose does not reheat very well - takes on a strange "old" taste.) so they all must be cooked at the same time. > 2. Where can you buy one? Almost all supermarkets carry them. If yours does not, ask the butcher to order them for you. > 3. Cooking procedures. Procede the same as you would for duck. Most good cookbooks have detailed instructions. > Thanks! YUM YUM YUM. Goose is great. I only make goose when there aren't too many people to feed, as my oven is too small. One goose feeds only about 4 people. Save the goose grease to rub on rye bread with garlic. Supposedly good for colds,(?) but who knows. But it tastes great.