RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Helzel - meat
This is for stuffing "helzel," the skin from a goose's (other fowl's) neck. I think the keys are the goose fat and paprika. Stuffed "helzel" ~~~~~~~~~~~~~~~~ skin of goose neck, well cleaned 2 cups flour 2 Tbsp goose fat (rendered) pinch of salt 1 tsp sweet paprika 1/4 tsp ground black pepper Prepare goose neck by kneading flour and fat with spices. Stuff mixture into goose skin and sew up both ends with plain white cotton thread.
