Ingredients

  • a 3 lb goose
  • ½ spoon caraway
  • 4 glasses, or 2 lbs, sauerkraut
  • 1–2 spoons butter
  • (4 onions)
  • salt

Method

In a covered saucepan, stew until tender 4 glasses finely shredded sauerkraut, 1–2 spoons butter, and 4 onions (if desired). Rub a raw goose with salt and caraway seed and stuff with the sauerkraut mixture. Cook as indicated above. Any leftover fat from the goose may be given to the servants to be eaten with their kasha.

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