Peter Aitken > wrote:

> This group has no moderator. When a newsgroup is first formed it has a
> charter that specifies, among other things, whether it is moderated or not.

This is only true for new newsgroups. Most newsgroups formed before
1989, rfc being one of them, have no charters. In those balmy days
people still knew what, where and how to post, and charters were deemed
unnecessary.

ObFood: Old-style Lithuanian goose soup. The recipe is adapted from a
book I have here.

Old-style Lithuanian Goose Soup

1-1.25 kg (2 - 2 1/2 lb) goose (or duck)
2 onions
1 carrot
1 parsnip
1/2 celery root
4-5 ceps (boletus, porcini) mushrooms
250 ml (1/4 quart) beetroot kvas or juice of 1 lemon
100 g (3 1/2 oz) pearl barley (preferably large-sized)
2 tablespoons butter
500 ml (1/2 quart) sour cream
3 firm apples suitable for cooking, preferably sour
1/2 teaspoon caraway seeds
fresh dill

Remove the excess fat from the goose (or duck), cut into large pieces,
put into a heavy pot, cover with water and simmer together with 1 onion,
carrot, parsnip, celery root and cut-up apples for about 1 1/2 hours.
Towards the end, add the caraway seeds. Cook the mushrooms and the
second onion (chopped) in 1/2 l (1/2 quart), adding the kvas or lemon
juice. Separately, cook the pearl barley until it disintegrates (making
a kind of barley congee), drain and mix with the butter, working it into
a purée, then whip it up into a whitish soufflé consistency. Add sour
cream and mix until foamy. Mix into the hot soup and heat through,
taking care it doesn't boil. Serve, sprinkled with some dill.

Victor