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(Poultry) - (The International Jewish Cook Book)

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:
Grind fine some pieces of raw goose meat (taken from the breast or
legs), grind also some soft or "linda fat" a thin piece of garlic, a
small piece of onion, when fine add one 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

Other Recipes

Hungarian Stuffed Goose Neck.

Clean and season some young pigeons. Stuff each with chopped oysters
and bits of butter and let stew until tender with 1 onion, 2 sprigs of
parsley and 1 bay-leaf. Then line a deep pie-dish with a rich paste;
let bake and fill with the stuffed pigeons. Add the sauce; cover with
the paste and let bake until brown. Serve hot.

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