Swedish Cabbage.


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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