Hungarian Stuffed Goose Neck.

Just 4 u

Remove the skin from the neck of a fat goose and stuff with some soaked bread, fried with 1 small chopped
onion in a tablespoonful of goose−dripping. Add chopped parsley, salt, paprica and ginger and mix with 1
egg. Lay in a baking−pan with a little hot water and bake until brown. Serve hot with red cabbage cooked
with wine.