376. Preserved Goose for the Farm, or Country House

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (21)
  1. Kill and cut geese into pieces, leaving as little flesh on the carcase as possible.
  2. Bone the leg.
  3. Rub each piece with salt mixed with a little saltpetre.
  4. Place pieces in an earthen pan with thyme, bay-leaf, spice, and chopped garlic.
  5. Rub them for a couple of days.
  6. Dip each piece in water and dry on a cloth.
  7. Chop fine and melt all the fat that could be obtained from the goose.
  8. Melt scraped fat bacon with the goose fat.
  9. Pass the melted fat through a sieve into a stewpan.
  10. Lay the goose pieces in the stewpan with the fat.
  11. Bake very gently in a slow oven until a stiff piece of straw will go through the meat.
  12. Lay the cooked pieces in a sieve.
  13. When nearly cold, put the pieces in a bowl or round preserving jar.
  14. Press a smaller one on the top so that it all forms one solid mass.
  15. Pour the fat over the preserved goose.
  16. When cold, cover with a piece of bladder.
  17. Keep in a cold place.
Alternative preservation method
  1. Take half a goose (bones and all) left over.
  2. Put it in a basin.
  3. Cover with the fat produced with roasting.
  4. Put in the larder.
Original Text
376. Preserved Goose for the Farm, or Country House.—In case you have more geese in condition and season than what you consume, kill and cut them up into pieces, so that there shall be as little flesh left on the carcase as possible, and bone the leg; rub into each piece with your fingers some salt, in which you have mixed a little saltpetre, put them into an earthen pan, with some thyme, bay-leaf, spice, a clove of chopped garlic, rub them for a couple of days, after which dip each piece in water and dry on a cloth; when you have chopped fine and melted all the fat you could get from the goose, and scraped a quarter of a pound of fat bacon and melted with it, pass through a sieve into a stewpan, lay the pieces in it, and bake very gently in a slow oven until a stiff piece of straw will go through it, then lay it in a sieve; when nearly cold put it in a bowl or round preserving jar, and press a smaller one on the top so that it all forms one solid mass, pour the fat over, when cold cover with a piece of bladder, keep it in a cold place, and it will be good for months together, and is excellent for breakfast, luncheon, or supper, having previously extracted the fat. Last winter I kept some for three months quite sweet; having half a one left, I put it by in the above way, bones and all, in a basin, and covered with the fat produced with roasting, and put in the larder, and it was excellent. Ducks may be served in the same way. DUCKS.—There are several varieties of this bird, all, however, originating from the mallard. There has not been that care and attention paid to this bird as to the fowl; but I think it is well worthy the attention of farmers, it being one which is exceedingly cheap to rear; great care should be evinced in feeding it twelve days previous to its being killed. Ducklings are considered a luxury, but which, I think, is more to be attributed to their scarcity than flavor. The drake is generally considered the best, but, as a general rule, those of the least gaudy plumage are the best; they should be hard and thick on the belly, and limber-footed.
Notes
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