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Easy
By Polanie Club
Published 1948
If you are lucky to have a live duck or goose, save its blood in vinegar and salt for making Czarnina. Feather and clean the bird thoroughly. Use the feet, neck, wings, gizzard and heart for Czarnina. One hour before cooking rub the fowl inside and out with salt and marjoram. Fill with your favorite stuffing. Rub the skin with salt and pepper but