{"id":6946,"slug":"stuffed-goose-neck","title":"STUFFED GOOSE NECK","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["the fat skin from the neck of a fat goose","some pieces of raw goose meat (taken from the breast or legs)","some soft or \"linda fat\"","a thin piece of garlic","a small piece of onion","one egg","a little soaked bread","salt","pepper","ginger","cold water"],"ingredients_norm":["fat skin from the neck of fat goose","raw goose meat","soft or \"linda fat\"","thin piece of garlic","onion","egg","little soaked bread","salt","pepper","ginger","cold water"],"steps":["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.","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.","Stuff through larger end.","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."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w27:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"5cd25417fea0a42514a632420c6a16d1a1af3b1043db2113bb23191f76b7c938","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stuffed-goose-neck"}