No. 60 — Goose Blood Soup
English translation of the original Russian recipe No. 60 in Molokhovets’ 1901 cookbook, with historical quantities and source references.
Make soup from goose giblets with two onions, ten black peppercorns, one or two bay leaves and about two glasses of beet brine. Cook until the meat is done and strain. Instead of beet brine, dried pears and dried or fresh apples may be used.
Take the blood of a whole goose and rub it in a stoneware bowl with one glass of grated rye bread. Dilute gradually with strained broth, stirring, and strain through a colander. Set over heat and keep stirring until very hot, without allowing it to boil.
Serve with a stuffed goose neck prepared as follows: remove the neck bone while keeping the skin. Boil the goose liver and mince with one spoonful of raw goose fat, half a French bread roll soaked and squeezed dry, allspice and one-quarter of an onion. Add salt, nutmeg and two raw eggs and mix.
Fill the neck skin with the mixture, tie both ends, lower into boiling strained stock and cook. Cool, cut into slices and put into the tureen.
To provide
½ goose and the goose's blood; 5 allspice berries and 5 black peppercorns 1–2 bay leaves; 2 onions; 1 glass of grated rye bread 5–10 dried pears; 5–10 dried or fresh apples, or beet brine | For stuffing: goose liver and 2 eggs 1 spoonful of goose fat; ½ French roll; ¼ onion 1–2 black peppercorns, salt and nutmeg |