Soak the matzos and press dry; heat the fat, add matzos to dry a little more, add matzos meal, eggs, sugar and salt. Mix well and form into oblong cakes. Place a prune in the center of each cake and form into egg shaped balls.
Dip balls in beaten egg and fry in deep, hot goose fat until brown and thoroughly done. Serve hot with Jelly or Wine Sauce.
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