Recipes > Meat > Goose > Stuffed Goose Neck

Stuffed Goose Neck

Instructions

Remove the fat skin from the neck of a fat goose, being careful not to put any holes in it. Clean carefully and sew up the smaller end and stuff through larger end with the following:

Stuffing

  • raw goose meat (taken from the breast or legs)
  • soft or "linda fat"
  • 1 thin piece of garlic
  • 1 small piece of onion
  • 1 egg
  • bread
  • salt
  • pepper
  • ginger

Instructions

Grind fine some pieces of raw goose meat, grind also some soft or "linda fat", garlic, onion, when fine add egg and a little soaked bread, season with salt, pepper, and ginger. When neck is stuffed, sew up larger end, lay it in a pudding-pan, pour a little cold water over it, set in stove and baste from time to time. Let brown until crisp. Eat hot.

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Source

The International Jewish Cook Book (1919).


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