SC - Icelandic "geese"

[Catherine Hartley]

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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