Goose Soup

7%w SOM/ //as a beautifully delicate flavour. Once the soup is cooked it should be left in a cool place or in the refrigerator overnight so that the fat can be skimmed from the surface before the soup is reheated for serving. Serve with crisp bread croutons.

4-6 SERVINGS

4 pints home-made chicken stock

1 goose carcass, broken into pieces to fit the saucepan and any leftover pieces of goose meat goose giblets, excluding the liver

6 oz. ham or bacon, chopped medium-sized onion, sliced carrots, sliced

1 celery stalk, chopped

J- bay leaf

1 piece lemon rind

6 peppercorns

1 clove

½ teaspoon cayenne pepper

4 fl. oz. dry sherry

½ teaspoon salt (optional)

In a large saucepan, bring the stock, carcass, giblets, ham or bacon, onion, carrots, celery, bay leaf, lemon rind, peppercorns and clove to the boil over moderate heat. Reduce the heat to low, cover the pan and simmer the stock for 2 hours.

Remove the pan from the heat and strain the soup into a large bowl. Leave it until it is cold. Using a metal spoon, skim all the fat off the surface of the soup.

Put the soup in a medium-sized sauce-pan and warm it over low heat. Add the cayenne pepper and sherry. Taste the soup for seasoning and add the salt if necessary. Increase the heat to moderately high and bring the soup to a simmer.

Pour the soup into a tureen or individ-ual serving bowls and serve immediately.

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