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Goose in Aspic or "Weißsauer"

9 servings

Ingredients

• 1 piece goose (not too fatty)
• veal feet (a little)
• water (a little)
• salt (a little)
• pepper (a little)
• cloves (a little)
• bay leaves (a little)
• lemon zest (a little)
• ginger (a little)
• 0.5 l wine vinegar
• lemon slices (for garnish) (a little)
• parsley (for garnish) (a little)
• pearl onions (for garnish) (a little)

Instructions

1. Cold dish for 9-10 people.
2. Cut a not-too-fat goose into appropriate serving pieces and place them in boiling water along with chopped veal feet.
3. After skimming, add the necessary salt, a little whole pepper, a few cloves, bay leaves, a little lemon zest, and ginger.
4. Once the meat is nearly tender, pour in ½ liter of good wine vinegar.
5. When the meat is fully cooked, remove it and arrange the pieces in deep porcelain bowls for serving.
6. Reduce the broth to 2½ – 3 liters, degrease, clarify, and pour over the meat pieces.
7. Discard the veal feet or use them for another purpose.
8. Prepared this way, the goose will keep for several weeks.
9. When serving, garnish the dish with lemon slices, parsley, and pearl onions.

Modernized from a treasured 19th-century German cookbook.