me 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)

Cut the thick fat of a fat goose in pieces as big as the palm of your
hand, roll together and run a toothpick through each one to fasten. Put
a large preserve kettle on top of hot stove, lay in the cracklings,
sprinkle a tiny bit of salt over them and pour in a cup or two of cold
water; cover closely and let cook not too fast, until water is cooked
out. Then add the soft or "linda" fat, keep top off and let all brown
nicely. About one to two hours is required to cook them. If you do not
wish the scraps of "Greben" brittle, take them out of the fat before
they are browned. Place strainer over your fat crock, to catch the clear
fat and let greben drain. If greben are too greasy place in baking-pan
in oven a few minutes to try out a little more. Serve at lunch with rye
bread.

ROAST GOOSE BREASTS

The best way to roast a goose breast is to remove the skin from the neck
and sew it over the breast and fasten it with a few stitches under the
breast, making an incision with a pointed knife in the breast and joints
of the goose, so as to be able to insert a little garlic (or onion) in
each incision, also a little salt and ginger. Keep closely covered all
the time, so as not to get too brown. They cut up nicely cold for
sandwiches.

GOOSE MEAT, PRESERVED IN FAT

If too fat to roast, render the fat of goose, remove and cut the skin
into small pieces. The scraps, when brown, shriveled and crisp, are then
"Greben," and are served hot or cold. When fat is nearly done or clear,
add the breast and legs of goose, previously salted, and boil in the fat
until tender and browned. Place meat in crock and pour the clear, hot
fat over it to cover. Cool. Cover crock with plate and stone and keep in
a cool, dry place. Will keep for months. When ready to serve, take out
meat, heat, and drain off fat.

SMOKED GOOSE BREAST

Dried or smoked goose breast must be prepared in the following manner:
Take the breast of a fat goose; leave the skin on; rub well with salt,
pepper and saltpetre; pack in a stone