Goose Hams
From Cassell's dictionary of cookery, 1892
Serves 1
The lean should be red, and the fat white.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 616. The excerpt below is the record exactly as published.
Goose Hams. — Geese are in some pai-ta salted, cured, and smoked. Cut the goose through the back, the breast, and legs. Rub a quarter of an ounce of saltpetre well into it, and, afterwards, haK a pound of salt, and two ounces of good brown sugar
Cook this with the app: pantry check, scaling, and the assistant.