Title: Goose Stew With Tomatoes
Categories: Turkish Poultry
Yield: 1 Servings

1		Goose (2 kg.)
10		Ripe tomatoes
1	lg	Onion.
30		Gibsons (small onios)
20	sm	Fresh potatoes
4	tb	Buter
3	tb	Flour
		Salt to taste
		Black pepper
1		Glass stock

Cut the goose into sections. Put into a saucepan with enough water to cover and boil. Strain and set the goose aside. Chop the onion and tomatoes. Pell the gibsons. Peel the potatoes and fry in 2 tablespoons of butter. Put the goose and onions in the saucepan. Add 2 tablespoons of butter and saute, constantly stirring untill the onions turn golden. Sift some flour into the saucepan and fry the goose over a moderate heat. Put the tomatoes and a glass of stock into a saucepan and boil, then simmer lightly. Add the tomatoes and stock to the goose with the gibsons. Season to taste. Stew and check occasionaly with a fork. Add the potatoes 2-3 minutes berfore cooking is over. Serve.

korpe@cs.umd.edu http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/

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