GESCHUNDENE GANS

Take a very fat goose for this purpose.  After cleaning and singeing, cut off neck, wings and feet.  Lay the goose on a table, back up, take a sharp knife, make a cut from the neck down to the tai.  Begin again at the top near the neck, take off the skin, holding it in your left hand, your knife in your right hand, after all the skin is removed, place it in cold water; separate the breast from back and cut off joints.  Have ready in a plate a mixture of salt, ginger and a little garlic or onion, cut up fine.  Rub the joints and small pieces with this, and make a small incision in each leg and four in the breast.  Put in each incision a small piece of garlic or onion, and rub also with a prepared mixture of salt and ginger.  Put away in stone jar overnight or until you wish to use.

GAENSEKLEIN

Rub wings, neck, gizzard, heart and back of goose with salt, ginger, pepper and garlic and set on the fire in a stew-pan with cold water.  Cover tightly and stew slowly but steadily for four hours.  When done skim off all the fat.  Now put a spider over the fire, put into it about two or three tablespoons of the fat that you have just skimmed off and then add the fat to the meat again.  Cut up fine a very small piece of garlic and add a heaping teaspoon of flour (brown).  Add the hot gravy and pour all over the goose.  Cover up tightly and set on back of stove till you wish to serve.  You may cook the whole goose in this way after it is cut up.

STUFFED GOOSE NECK (RUSSIAN STYLE)

Remove skin from neck of goose, duck or chicken in one piece.  Wash and clean well and stuff with same mixture as for Kischtke.  Sew at both ends and roast in hot oven until well browned.

STUFFED GOOSE NECK

Remove the fat skin from the neck of a fat goose, being careful not to put any holes in it.  Clean carefully and sew up the smaller end and stuff through larger end with the following: 

Grind fine some pieces of raw goose meat (taken from the breast or legs), grind also some soft or “linda fat” a thin piece of garlic, a small piece of onion, when fine add one egg and a little soaked bread, season with salt, pepper, and ginger.  When neck is stuffed, sew up larger end, lay it in a pudding-pan, pour a little cold water over it, set in stove and baste from time to time.  Let brown until crisp.  Eat hot.

GOOSE CRACKLINGS (GRIEBEN)