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Title: Goose Legs In Lecso
Yield: 4 Servings

Ingredients

      4    goose legs **
      1    salt & pepper
      1    lard or goose fat
      5 oz onions; chopped finely
    1/2 ts paprika
      2    garlic cloves; mashed
      1 lb lecso-=or=-
 
  ------------------------LECSO INGREDIENTS-----------------------------
      1 lg onion; finely sliced
      2 oz streaky bacon; small cubes
      2 lb green paprikas
      1 lb tomatoes; peeled & cut up
  3 1/2 oz lard
      1    salt & pepper

Instructions

NB ** This recipe can equally be made with duck or chicken legs.

Clean legs thoroughly, singe them & remove remaining feather stubs.
Wipe with a damp cloth and dry thoroughly. Heat a little lard or
goose fat in a large frying pan, and over brisk heat, adding each leg
after a little delay to allow the pan to reheat between additions,
fry the legs till a good golden brown on both sides. Remove from the
pan as they are done, and continue until all the legs have been
fried. Add the onion, and cook over slightly lower heat until nicely
softened, adding garlic after a short while. Meanwhile, season the
legs on both sides with salt & pepper. When the onions are softened,
stir in the paprika, followed almost instantly by a little water.
Paprika should always be fried very briefly, but it burns easily,
hence the above. Return the meat to the pan, and then lower heat to a
minimum. Simmer very gently, turning from time to time, until the
meat is tender. During this simmering, if all the liquid evaporates,
add a little more water, as needed, to make a thickish gravy. Add the
lecso, bring back to the boil and simmer very gently, shaking from
time to time to prevent sticking, until the legs are really tender.
Sprinkle with finely chopped parsley and serve with plain boiled
potatoes.
To make lecso

From: Ian Hoare Date: 09-06-98 (18:39) The Once
And Future Legend (1) Cooking

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