Re: [london.food] Goose!

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On Thu, 2 Oct 2003 17:27:28 +0100, Roger Burton West wrote:
> When I'm currying things (most often goat), I generally boil the meat
> off the bones first, boil the bones for stock, then stew the meat in the
> stock for many hours. (It's a curry if I add curry spicing. :-)

Ooh.  Worth a try, but we don't use much liquid in our curries.  And we 
only need to work out how to make the goose small enough to fit in our 
(small) saucepan(s)...

Natalie

• Re: [london.food] Goose! Roger Burton West 17:27 on 02 Oct 2003
  When I'm currying things (most often goat), I generally boil the meat
  • Natalie Ford 20:54 on 02 Oct 2003
    Ooh. Worth a try, but we don't use much liquid in our curries. And we
• Lucy McWilliam 17:30 on 02 Oct 2003
  Have you checked it's dead? ;P

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