Goose neck stuffed

1 serving


peel off the skin with the goose neck, fill it with barley groats, sew both ends and simmer or fry in the oven. an uncut goose neck can also be stuffed. in this case, cut off the cervical bone through a cut in the goiter and remove it. fill the skin of the neck and goiter with the cooked mass, sew, fry with the goose. when serving, cut the goose neck into slices and pour juice from the roast grits intended for filling with fatty broth or hot water to swell. then add finely chopped toasted liver, stomach, onion, goose fat and, if any, strained goose blood, pepper, salt. mix everything, dilute with broth so that the mass is not solid, and stuff the goose neck. instead of barley cereals, you can take grated potatoes or minced bread as a filling. To grate 3-4 peeled raw potatoes, add toasted goose fat, salt and mix.