Stuffed Goose Necks

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Preparation info

    • Difficulty

      Medium

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • Skin of Goose's neck or beef casings
  • Bread dressing
  • 1 onion, sliced
  • Scraps of raw goose meat

    Method

    Buy beef casings of the butcher or carefully remove skin from neck of goose. Tie up the small end and stuff with Bread Dressing, No. 2.

    Using goose fat and adding scraps of raw goose meat ground fine. Sew up securely with coarse thread; place in an iron kettle, cover with a little water, add onion slices, set in the oven, baste occasionally—and bake until crisp and brown. Serve hot.