No. 4101 — Salting and Smoking Goose Halves
English historical translation of Molokhovets recipe No. 4101 from the 1901 Russian cookbook, retaining original methods and measures.
Pluck and gut well-fattened geese, split lengthwise and wipe the meat while still warm. Remove all bones except the legs.
Salt as for corned beef (recipe No. 4109). The source notes that goose halves were often salted in the same barrel as beef.
For 20 pairs of goose halves, weighing about two puds, use 2½ pounds very dry salt, 4 lots saltpetre, 7 lots coriander, 1 lot black pepper, 3 lots bay leaves, 3 lots allspice and 2 lots cloves.
Pound everything except coriander finely, mix and sprinkle each row of goose in the barrel as it is packed.
Place a wooden disk and stone weight on top and hold at moderate warmth for two days for the salt to dissolve.
Seal the barrel very thoroughly with resin, move to a cold place and turn it end-over-end twice a week.
In March, remove the goose halves, rub with bran and smoke like ham as in recipe No. 4129.
Where geese are plentiful, the author suggests salting some in autumn in small barrels, placing them in ice in spring and opening one barrel at a time in summer.
The salted goose halves are also described as tasty when boiled and served with horseradish.