SC - Icelandic "geese"
Catherine Hartley
caitlin_ennis at hotmail.com
Sat Aug 7 07:38:36 PDT 1999
For those who wanted to know, we cooked the icelandic geese for about an
hour and a half to two hours at a temperature of approximately 325 to 350
degrees (oven dial stuck in the apartment we lived in). The grease from the
bacon really enhanced the meat from the geese. We actually served it cold
(but tested one hot) and they were both very good.
We served it cold because the feast was at a place where there were no
cooking facilities except those we brought and we pre-cooked a large portion
of the feast to be served cold. (It was the middle of summer)..
Yum...
Caitlin
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