Step 1

If you haven't made the broth beforehand, you'll need that first. My recipe is here. You could of course use store-bought beef broth, but it will not be the same. Either way, once you have the broth, bring it to a gentle simmer and steep the allspice or cardamom in it for at least an hour. If you tie the spices up in a cheesecloth bag, it's easier to fish them out later -- and you can stew the onion in the broth at the same time. Otherwise, you will need to strain the broth and then stew the slice onion for 20 more minutes or so, until they soften.

Step 2

While the spices are steeping in the broth, put a large pot of water on to boil for the dumplings. To make the dumplings, mix everything but the oil in a bowl, adding enough milk so the batter is about as loose as pancake batter. Use a colander with wide holes or a spatzle maker to drop the batter into the boiling water. Boil until they float, then 1 minute more. Remove with a slotted spoon and put them in one layer on a cookie sheet. Drizzle some oil over them so they don't stick.

Step 3

By now you should be ready to rock. Set out the herbs, radishes, horseradish and vinegar on the table where everyone can grab them. Get a bowl for everyone. Put some dumplings in each bowl, then some of the shredded, cooked goose meat. Lay some of the thinly sliced goose breast on everything. Bring the broth with the onions still in it to a rolling boil. Pour over the soup