Instructions: 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."

It is difficult, today, to find a kosher version of it in Hungary. This one

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