Poor Man's Goose

Radio Record, 19 June 1936, Page 55

Poor Man's Goose

a ae ACOH week the "Radio Record" publishes "My Favourite Recipe" from the chef of a wellknown New Zealand hotel.. This week’s recipe, Poor Man’s. Goose, is from the chef of the Grand Hotel, Wellizigton, ‘ [THIS is @ very simple dish, made from any raw’ meat. I have heard it called by many names, but to my mind "Poor Man’s Goose" is the most suitable. Take an ordinary meat dish or pie dish, slice your meat, dryflour it and cover the bottom of the dish. Then cover the meat with sliced onion: repeat. this until your dish is nearly full, cover with sliced potatoes. . If preferred, @ gravy may be made with any of the ewtracts on . the market, or just hot water, . but before adding this see that the liquid is wel? seasoned. Cover with a greased paper and bake im a steady oven until done, probably an hour.to an . hour and @ half. This dish may also be made with fry and bacon, or fish and onion.