No. 4094 — Pickled Rolled Goose
English historical translation of Molokhovets recipe No. 4094 from the 1901 Russian cookbook, retaining original methods and measures.
Take a good goose, slaughter, clean and carefully remove the bones without tearing the skin; spread it flat.
Use its liver, the liver of a small calf and 3 pounds veal. Chop everything finely and pound until paste-like.
Season with salt, black pepper and allspice. Place shredded Polish truffles in the centre, or replace them with pickled cucumbers cut lengthwise in halves or quarters.
Spread this stuffing over the flattened goose, roll into a cylinder, bind tightly with strong thread and sew into a napkin.
Lower into boiling water and cook for two and a half hours, then remove and cool.
Pack in a pot and cover with vinegar diluted by half with water and boiled with spices, following recipe No. 3575.
The author claims the roll keeps for about a month even without vinegar, for those who dislike sourness.