GET a fat goose, take a handful of common salt, a quarter of
an ounce of salt-petre, a quarter of a pound of coarse sugar, mix
all together, and rub your goose very well, let it lie in this pickle
a fortnight, turning and rubbing it every day, then roll it in
brain, and hang it up in a chimney where wood-smoke is for a
week. If you have not that conveniency send it to the bakers,
the smoke of the oven will dry it; or you may hang it in your
own chimney, not too near the fire, but make a fire under it, and
lay horse-dung and saw-dust on it, and that will smother and
smoke-dry it; when it is well dried keep it in a dry place, you
may keep it two or three months or more, when you boil it put it
in a good deal of water, and be sure to skim it well.
Note, You may boil turnips, or cabbage boiled and stewed in
butter, or onion-sauce.