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Smoked Goose

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 1 ingredient

  1. one tablespoon of sugar

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Remove skin.
  2. Place legs, neck and skin of neck of geschundene goose (fat goose) to one side.
  3. Scrape the meat carefully from the bones, neck, back, etc., of the goose, remove all tendons and tissues and chop very fine.
  4. Fill this in the skin of the neck and sew up with coarse thread on both ends.
  5. Rub the filled neck, the legs and the breast with plenty of garlic (sprinkle with three-eighths pound of salt and one tablespoon of sugar and one teaspoon of saltpetre), and enough water to form a brine.
  6. Place the neck, legs and breast in a stone jar, cover with a cloth and put weights on top.
  7. Put aside for seven days, turn once in a while.
  8. Take out of the brine, cover with gauze and send to the butcher to smoke.
  9. When done, serve cold, sliced thin.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.