Hungarian Stuffed Goose Neck

Ingredients

• Remove the skin from the neck of a fat goose
• stuff with some soaked bread
• fried with a small chopped onion
• in a tablespoonful of goose-dripping
• salt
• paprika
• ginger
• mix with 1 egg

Method

1. 1

   Remove the skin from the neck of a fat goose and stuff with soaked bread fried with a small chopped onion.

2. 2

   Add chopped parsley, salt, paprika, ginger, and mix with an egg.

3. 3

   Lay in a baking-pan with a little hot water and bake until brown.

4. 4

   Serve hot with red cabbage cooked with wine.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 30. The excerpt below is the record exactly as published.

Hungarian Stuffed Goose Neck. Remove the skin from the neck of a fat goose and stuff with some soaked bread, fried with i small chopped onion in a table- spoonful of goose-dripping. Add chopped parsley, salt, paprica and ginger and mix with I egg

Cook this with the app: pantry check, scaling, and the assistant.