Goose Blood Soup

Ingredients

• 1/2 goose (with blood)
• 2 onion
• 10 grains black pepper
• 2 bay leaf
• 2 stakans beet brine
• 1 stakan grated rye bread
• 8 dried pears
• 8 dried or fresh apples
• goose liver, sausage-stuffing eggs, fat, roll

Instructions

1. Cook a giblet soup with onion, pepper, bay and beet brine (or dried fruit); strain.
2. Rub the goose blood with grated bread, thin with broth, strain, and heat without boiling.
3. Stuff and poach the goose neck, slice, and add to the tureen.