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Goose Fat

Erken's method for rendering the goose's leaf fat into cooking fat: 12 hours in water, melted with apple and red onion, strained and used like butter; optionally with 300 g of suet for a firmer fat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 263 (falt i det fri)

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About the dish

A short set of instructions that follows the roast goose: the goose's internal fat (leaf fat) was not thrown away, but rendered and used like butter for frying and on bread. In 1914, household fat was a valuable resource, and apple and red onion were melted in to remove any "tallowy" taste.

How to make it

  1. 1

    Soak the fat in water

    Place the leaf fat in cold water for 12 hours. Change the water once during that time.

  2. 2

    Render the fat

    Slowly melt the fat together with the apple and the small red onion. If you need a firmer fat, melt 300 g of suet with it.

  3. 3

    Strain and cool

    Strain the fat, let it cool and use it like butter for frying.

Changes from the original

Quantities are given in modern measures (grams, hours). Suet is marked as optional, since it is rarely available today. The method has been divided into steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 263) → Modernisert~90% av teksten endretfjernetlagt til
Isteren ligger ister (innvendig gåsefett) (fra 1 gås). 1 stk eple. 1 stk liten rødløk. 300 g nyretalg (valgfritt, gir stivere fett). Legg isteren i vand kaldt vann i 12 timer, timer. Skift vannet én gang i hvilken tid vandet byttes en gang; den smeltes derefter løpet av tiden.. Smelt fettet langsomt sammen med 1 eple eplet og en liten rødløk; siles, den lille rødløken. Har du bruk for et stivere fett, smelter du 300 g nyretalg med.. Sil fettet, la det avkjøles og benyttes som smør. Om fettet ønskes stivere, smeltes bruk det sammen med 300 gr. nyretalg. som smør til steking.

Note til Modernisert

Mengder er angitt i moderne mål (gram, timer). Nyretalg er markert som valgfritt, da det sjelden er tilgjengelig i dag. Fremgangsmåten er delt i trinn.

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Frequently asked questions

Why should the leaf fat soak in water for 12 hours?
The soaking draws out blood and impurities, so the fat becomes clean and mild in flavor. The water is changed once during the 12 hours.
What do the apple and red onion do during rendering?
They are melted together with the leaf fat to give the fat a better flavor and remove any sharp smell. Afterward the fat is strained and cooled.
How do I get firmer goose fat?
According to the recipe, you melt the fat together with 300 g of suet, which makes it firmer.
What is the goose fat used for?
It is used like butter — that is, for frying and as a spread. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 263.

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