French Goose Roasted Pig 's Stomach Recipe
Ingredients
| 1 pig's stomach, rubbed with vinegar and salt, scrubbed and soaked in several changes of water for 24 hours | ||
| Ground pork | 2 Pound | |
| 8 medium-sized waxy potatoes, diced | ||
| 8 medium-sized celery ribs, sliced crosswise | ||
| 4 or 5 carrots, sliced | ||
| Onion | 1 Small, finely chopped | |
| Parsley | 3 Tablespoon, chopped | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
Directions
Combine the ground pork, vegetables and seasonings, mixing well.
Stuff the pig's stomach with this mixture and close the openings with string and skewers.
Place the stuffed stomach on a rack in a large casserole with a lid, and bake it, covered, in a preheated 350° F. [180° C] oven for approximately three hours.
Remove the lid from the casserole and baste the roast with the drippings that have oozed out.
Increase the oven heat to 375° F. [190° C] and bake the stomach, uncovered, until it is golden brown about 20 minutes.
Stuff the pig's stomach with this mixture and close the openings with string and skewers.
Place the stuffed stomach on a rack in a large casserole with a lid, and bake it, covered, in a preheated 350° F. [180° C] oven for approximately three hours.
Remove the lid from the casserole and baste the roast with the drippings that have oozed out.
Increase the oven heat to 375° F. [190° C] and bake the stomach, uncovered, until it is golden brown about 20 minutes.
Chef
