INGREDIENTS

INSTRUCTIONS

3
Soak beans overnight.  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.  Mix beans, barley, onion, garlic, carrot
and spices. Place in pot with  goose and goose neck in the middle.
Cover with water and cook very  slowly.  Traditionally the shalet cooks
for about 18 hours, but it can be eaten  after three or four hours of
cooking.  If you find it impossible to find a goose neck, a similar
kugel can be  prepared without it, using more goose fat. The kugel
should then be  placed at the bottom of the shalet casserole and
covered with an old  plate.  Serves 4 to 6 Ruth Heiges [Jerusalem Post,
June 7, 1996]  "It is difficult to find any dish which is authentically
Jewish.  Everything we eat seems to be a derivation of food which was
borrowed  from or influenced by the people among whom the Jews lived.
It was  during a recent visit to Hungary that I found at least one
country  where Jewish cooking has very clearly influenced the local
cuisine."  "The recipe below is adapted from "Old Jewish Dishes" and
"Flavours of  Hungary," published by the Hungarian Tourist Board and
available from  Kultura, Budapest 62, P.O.Box 149, H-1389."  It is
difficult, today, to find a kosher version of it in Hungary.  This one
was adapted by Haim Shapiro, restaurant critic for the  Jerusalem Post.
formatted by Auntie_e@Prodigy.com from recipes posted Posted to
JEWISH-FOOD digest Volume 98 #023 by Nancy Berry  <nlberry@prodigy.net>
on Jan 12, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 216
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 83.4mg
Potassium: 174.2mg
Carbohydrates: 46.5g
Fiber: 5.5g
Sugar: 1.7g
Protein: 6.1g