Stuffed guts

Rinse the guts well, cut into pieces of 30 cm and bandage one end of each piece with twine. Wipe the flour with finely chopped fat, add finely chopped onions, salt, pepper, mix. Stuff this gut filling and bandage the second end. Rinse in warm water, puncture in several places with a fork. Peel the onions and carrots, grind and spit over goose fat. Add stuffed guts, pour hot water and simmer under the lid until tender. Cut the finished stuffed guts into portions.