I can’t stop thinking about the goose daube I made last spring, especially ’cause I have several calves’ legs left in the freezer. Since Jonah from Fucked Up asked me to scan the “recipe” so he could use it to impress some girl, I decided I should let all of you have the benefit of the scan as well. It’s not so much a recipe as a way of life, like most of Richard Olney’s food writing. This is from the volume ‘Poultry’ in the Time/Life ‘The Good Cook’ series. Click on the images for readable versions.

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