Posted by: hearttohearthcookery | December 26, 2012

Dutch Goose for the Holidays

Pig Stomach

Pig Stomach

After the boiling process (see previous post) a pig stomach needs to be browned in lard prior to serving.  During the holidays, a Pennsylvania Dutch tradition for many is a Dutch Goose which is pig stomach stuffed with potato, onion, sausage, salt and pepper for this old receipt (recipe).

My next scheduled classes are a chocolate workshop in February and hearth cooking class in March.  Visit my website for more details:   www.hearttohearthcookery.com

Posted in culinary history, food, food history, Pennsylvania German foodways, pig stomach, receipts, recipes, spider | Tags: , , ,

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  1. Unknown's avatar

    […] It you haven’t checked out the blog “Heart to Hearth Cookery” a blog about historic food and cooking the really old way, then you’re missing a real treat. I came upon this blog just by chance and now I’m hooked. Check it out: https://hearttohearthcookery.wordpress.com/2012/12/26/dutch-goose-for-the-holidays/ […]

    By: Heart to Hearth Cookery – A must see blog! « West Coast Review on December 26, 2012
    at 11:53 am

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