Gansleber In Der Soß

This recipe hails from an 1850 Viennese household cookbook, a rare window into the culinary artistry of 19th-century Austria. Authored by Marianka, the personal cook to Hans-Jörgel von Gumpoldskirchen, its pages were filled with trusted, practical recipes fit for both lavish noble tables and modest bourgeois homes alike. Goose was a prized celebratory bird in both Austrian and Bohemian culinary tradition, and liver in particular—rich and delicate—was often dressed in aromatic sauces. The recipe reflects both resourcefulness and a touch of luxury, showing classic techniques such as larding (inserting zest or fat), gentle stewing, and enriching with cream. It captures a moment when Central European home kitchens blended local produce with gentle French influences, all while stretching ingredients for households dealing with 'theuren Zeiten' (expensive times).

In the 1850s, cooks prepared such dishes on a wood- or coal-fired cast iron stove, using sturdy copper or iron saucepans (called 'Reindl' in Austria—a broad, shallow pan). A sharp kitchen knife was needed for larding the liver with lemon peel, and a wooden spoon for stirring the sauce. Preparation would be completed on a well-worn wooden cutting board, and measuring was by eye and hand—true to the trust built in years of kitchen work. Cooks prized thick-bottomed pans to promote gentle, even cooking for the liver, and would use a simple ladle to add broth and cream.