Monday, December 22, 2014

The Christmas Goose


The following is an excerpt from my book "After The GIs - The Immigrant".
The time was in the mid to late 1940s in Post War Germany.


Several times we enjoyed a goose for Christmas. I wonder, looking back, how did Mother do it? I wouldn't doubt she cashed in a silver coin for it, one she illegally hoarded in the early forties. No such thing as a frozen goose existed in that day. Freshly butchered, was the only way to have one in the forties. Though I never witnessed the butchering act, it must have happened nearby, because after the head came off the blood was drained immediately into a pot for future use.
The next step in this holiday ritual was to dunk the lifeless goose into scalding water. It took our big pot to do this, and many sticks of wood to get the water boiling.
After the scalding part, our little family plucked the feathers, all the feathers off the bird. Even the undeveloped pinfeathers under the wings and in hidden folds of the bird. All were diligently plucked.
Mom carefully removed the non-edible innards; they were but a few. She scrubbed the goose’s feet, chopped them off the bird, and dropped them into the pot that held the drained goose blood. The neck she cut off and put into the same pot to marinade. The gizzard she turned inside out, cleaned it, and it also ended up in the same pot.
The heart and the fresh liver we split in half. After they were salted and peppered they were fried on the spot. It made a lip-smacking snack, whetting our appetite for the feast to come.

We stuffed our Christmas goose then baked it in the oven. The stuffing included chopped stale bread and hard rolls, onions, celery, parsley, a couple of eggs, some sage, and salt and pepper. It all was tossed together with scalded milk to get a loose moist mixture.
Throughout the year, every meat dish was always expanded with much gravy. The Christmas goose was certainly no exception. Gravy not only stretched a meal, but it added comfort to the other trimmings. Gravy had the taste of meat, and when one closed their eyes, it was meat.
Of course, the rendered goose grease was considered gold. Mom skimmed it off the gravy, a golden yellow, granular spread when cooled. It easily spread on sliced rye bread, with a little salt added, and made a mighty treat when the winds and snows howled. We also saved a bit of that yellow gold for medicinal purposes. Mom stored it in the cold, curtained off room, in a Nivea Creme jar. (see the Home Remedies section in the book)
Story has it, the Christmas goose got its fat from being force fed. The way my mother explained it, the goose was simply penned-up in a cage and systematically forced to eat much more than normal. This was done by holding the head of the goose back, prying open its beak, then stuffing food down the throat with the handle of a wooden spoon. Not a comforting picture, but it rendered a fat goose and a bounty of yellow gold.

(Look for the post on what we did with the goose blood)

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