The 1901 Cookbook Archive
No. 4092 — Pickled Geese and Ducks
English historical translation of Molokhovets recipe No. 4092 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare goose and duck meat in exactly the same way as turkey in recipe No. 4091.
Serve as appetisers or with red sauces.
Historical editorial note: The referenced historical poultry preservation has no validated safe storage parameters.
Original source: Read Russian recipe No. 4092. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.