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Goose Black (Schwarzsauer)

4 servings

Ingredients

• goose giblets (head, neck, wings, feet, heart, gizzard) (a little)
• vinegar (as needed)
• water (a little)
• salt (a little)
• onions (a little)
• bay leaf (a little)
• pepper (a little)
• cloves (a little)
• prunes (as needed)
• 1 tbsp flour
• 1 tbsp butter
• sugar or syrup (a little)
• goose blood or pig's blood (a little)
• potato dumplings (as needed)

Instructions

1. For this, use all parts of the goose not used for roasting: head, neck, wings, feet (placed in hot water and skinned), heart, and gizzard.
2. Chop the neck into 2-3 pieces, and divide the rest similarly.
3. If the meat is to be prepared after a few days, add a little vinegar.
4. When ready to cook, place in a little water with salt, skim, and cook with a few onions, bay leaf, pepper, and cloves, and optionally a handful of prunes.
5. Then brown 1 tablespoon of flour in an equal amount of butter, without burning, stir with the broth to make a sauce, and add a little vinegar, a piece of sugar or 1 tablespoon of syrup, and the goose blood (or pig's blood).
6. The sauce should be thick and plentiful and taste strongly of spices and vinegar.
7. Serve with potato dumplings.

Modernized from a treasured 19th-century German cookbook.