Ingredients

2 Tbsp. goose fat
1 lg. goose liver
1/4 tsp. salt
1/8 tsp. pepper or paprika

Cooking Instructions

Place goose liver in fat. Sprinkle with salt and pepper or paprika and add 2 tablespoons water, then cover and let steam for half an hour. Remove cover and increase the heat to brown the livers. Do not over cook, it should remain tender. Serve hot with rice or cold sliced as an appetizer. Serves 6.
 
 
 "All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)