Prepare soup [bouillon] from goose gizzards. Add 2 onions, 10 black peppercorns, 1–2 bay leaves, and about 2 glasses of beet brine. Cook until the meat is done and strain. Dried pears and dried or fresh apples may be used instead of the brine. In a stoneware bowl mix 1 glass of grated bread with the blood from a whole goose, dilute with the strained bouillon, and rub through a colander. Heat on top of the stove, stirring constantly until very hot, but do not boil.
With the goose soup serve stuffed goose neck,* prepared as follows: remove the bones from the neck, leaving the skin in one piece. Boil the goose liver and mix with 1 spoon raw goose fat, ½ French roll soaked and squeezed out, allspice, and ¼ onion. Chop everything fine and stir in 2 raw eggs, salt, and nutmeg. Stuff the neck, tie the skin at both ends, and place in the boiling strained bouillon. Cook, cool, cut into pieces, and add to the soup tureen.