Geese Grow on Grass
(Page 4 of 4)
March/April 1970
By the Mother Earth News editors
Though we don't expect you to go into the business of raising geese we thought you might like to know that the commercial by-products of the goose are exceptional. When geese are specially fattened they develop large livers which can be made into the famous "pate de foie gras" which means "patty of fattened goose liver".
RELATED CONTENT
You know how goose feathers are valued in pillows and upholstery, but did you know they are widely used in artificial flowers, Christmas tree decorations, fish lures, powder puffs, and many other things? And goose skins are also used in one kind of powder puff besides their more familiar use as cracklings. And that "awful goose fat" we hear about so much is known to many people as "schmaltz" - is exquisite in taste and highly regarded by knowing cooks for pastry shortening, bread spread and other cooking.
Some people like "schmaltz" plain as a bread spread - or if that is too fat, you can make a Swedish bread spread. Cover bottom of skillet with goose fat, add finely chopped onion (1 large) and unpeeled apple (about 3 medium), brown slightly. Add 1/2 cup goose fat and simmer over very low flame until onion and apple are soft. Then place in container and in refrigerator where it will keep a long time. Use cool.
To make plucking easier dissolve 2 cakes of paraffin (poultry plucking wax obtainable from a poultry supply house is better than ordinary paraffin) in a large kettle of boiling water. Dunk the goose thoroughly in this mixture immediately after it is killed and bled. Then start plucking right away. The paraffin ruins the feathers for future use, but if you really want the down you can dry pick.
Despite the difficulty of picking, we think the goose is a wonderful bird!
Suggested Reading:
Starting Right With Geese, $1.25
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