Gooseboy

Rinse the gosling, chop the neck and wings, remove the skin from the gizzards. Brown the meat in hot lard, then add the vegetables and stew a little.

Dust with flour and pour cold soup first and then hot clear soup. Add spices, vinegar etc. Add spices, vinegar, etc. and cook in a closed pot at low temperature for about 1 1/2 hours.

Take out the meat, drain the sauce and season it with salt and freshly ground pepper. Add the meat one more time.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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