Pickle an Old Fat Goose

Ingredients

• Take a fat Goose
• three quarters of an Ounce of Pepper
• half an Ounce of Ginger
• a quarter of an Ounce of Cloves
• a pint of white wine
• some Butter
• three or four Bay-leaves

Method

1. 1

   Cut the goose down the back and remove the bones.

2. 2

   Lard it with green bacon and season with pepper, ginger, cloves, and salt.

3. 3

   Place bay leaves under the meat and bake in an earthen pot covered with brown bread and paste.

4. 4

   Let it sit in the pickle for three to four days before serving cold with vinegar.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 126. The excerpt below is the record exactly as published.

Take a fat Goose, and Powder it with Salt eight or ten days ; Then boil it tender, and put it into pickle, like Sturgeon-pickle. You may do the like with a very fat Turkey ; but the best pickle of that is, the Italian Marinating, boiling Mace, Nutmeg, &c. in it. You may boil Garlick in the belly of the fouls, if you like it, or in the pickle. TO PICKLE AN OLD FAT GOOSE Cut it down the back, and take out all the bones ; Lard it very well with green Bacon, and season it well with three quarters of an Ounce of Pepper ; half an Ounce of Ginger ; a quarter of an Ounce of Cloves, and Salt as you judge proportionable ; a pint of white wine and some Butter. Put three or four Bay-leaves

Cook this with the app: pantry check, scaling, and the assistant.