INGREDIENTS

• “roaster” goose 10-12 pounds
• pork fat and/or lard
• kosher salt
• saltpeter (didn’t use)
• pepper
• juniper berries
• allspice
• thyme
• bay leaf
• garlic
• parsley
• dry white beans (Great Northern?) 2 pounds
• fat-and-lean salt pork 1 pound
• onion
• bouquet garni
• bone-in lamb shoulder sawed into stewing chunks 4 pounds
• tomato sauce
• lamb stock 3 cups
• goose stock 3 cups
• sausage 1.5 -2 pounds
• bread crumbs 2 cups

WEDNESDAY

• Boil 2 pounds of beans in water 2 minutes, and then soak 1 hour; or soak overnight.
• Bring beans to simmer.
• Add blanched salt pork, onion, and herbs.
• Simmer 1.5 hours.
• Cut up goose.
• Separate fat from meat.
• Save carcass, neck, and wings for stock.
• Mix salt, saltpeter, pepper, juniper berries, allspice, thyme, and bay leaf.
• Rub goose with spice mixture.
• Pack goose into a crock or bag. Weight down to remove air.
• Leave for 24 hours.

THURSDAY

• Brown lamb in heavy skillet and set cooked pieces aside.
• Brown onions in lamb fat.
• Add cooked lamb, tomato paste, garlic, thyme, bay leaf, vermouth, and stock just to cover.
• Simmer for 1.5 hours.
• When lamb is tender, cool and discard bones.
• Render the goose fat in kettle with some water. Keep temperature below 325º for 1 hour.
• Remove skin pieces when skin is golden brown. Reserve for cracklings.
• Wipe off salt.
• Add goose to rendered fat.
• Goose should always be covered with liquid fat. Add lard if necessary.
• Simmer in fat at 200º for 1.5 hours until tender.

SATURDAY

• Combine goose carcass, neck, and wings with onion, carrot, celery, garlic, bay leaf, parsley, allspice, and thyme.
• Boil for 2.5 hours.
• Skim off scum periodically.
• Strain, cool, and remove congealed fat.

SUNDAY

• Remove bones from goose.
• Cut goose into serving-size pieces.
• Make cracklings.
• Salt pork.
• Cut into thin slices.
• Cut sausage into chunks.
• Brown lightly in goose fat.
• Layer as follows:

1. Drained beans
2. Lamb
3. Goose
4. Sausage
5. Goose cracklings
6. Salt pork

• Repeat, and end with beans.
• Ladle on lamb-cooking liquid plus bean-cooking liquid as needed just to cover.
• Top with breadcrumbs and parsley.
• Bake at 400º for 30 minutes, and at 350º for 30 minutes.