Recipes > Meat > Goose > Hungarian Stuffed Goose Neck

Hungarian Stuffed Goose Neck


Remove the skin from the neck of a fat goose and stuff with some soaked bread, fried with 1 small chopped onion in a tablespoonful of goose-dripping. Add chopped parsley, salt, paprica and ginger and mix with 1 egg.

Lay in a baking-pan with a little hot water and bake until brown. Serve hot with red cabbage cooked with wine.


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365 Foreign Dishes (1908).

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