Preparation

the skin on the neck of a goose
the fat on the belly of a goose
200 g flour
1 carrot
1 parsley root
1 red onion
salt, pepper, paprika
Goose fat is mixed with flour, salt, pepper and paprika. This mixture fills the skin of the goose’s neck. After filling, sew on the ends. The stuffed throat, onion, a carrot and parsley root are boiled in a little water. A cup of tar is fried in fat. When the throat is almost boiled, place it over the tarana together with the juice in which it boiled and continue to boil together.