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the pioneers were very inventive. Colonial goose is now a recognised classic, with some restaurants featuring it as a main attraction at
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was relatively scarce. To prepare dishes similar to those they had back home in
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It involves the careful boning out of a leg of lamb, stuffing it with
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honey, dried apricots, breadcrumbs, onion, parsley, thyme or sage
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by David Veart, contains a recipe for colonial goose.
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