Dick Margulis wrote:

> * Last year's Christmas goose was not a Christmas goose. That is, it was
> not what you'd picture--a whole roast fowl glistening on a platter,
> ready to be carved like a turkey. Instead, I used my old family recipe:
> Skin and joint the goose. Put a layer of cabbage (sauerkraut is an
> alternative, but too radical for Christmas) in the bottom of a roaster,
> a layer of sliced onions, and a generous quantity of peppercorns; then
> lay the joints on top of this and roast, covered--in my grandmother's
> old MagnaLite covered roaster--basting occasionally. The skin, rendered,
> produced a quart or so of pure white fat plus the ganse griebens
> (sp?)--cracklings--most of which I ate while I was puttering in the
> kitchen and the rest of which I mixed into a paté I made from the liver
> for an hors d'oeuvre.

Sounds lovely!!

As one of the token goyim that hang out at rec.humor.jewish, I think
it's gribbenes. As in "Never buy gribbenes from the Mohel!"

Dave