The 1901 Cookbook Archive
No. 4102 — Salting and Smoking Goose Halves, Another Method
English historical translation of Molokhovets recipe No. 4102 from the 1901 Russian cookbook, retaining original methods and measures.
For one pud goose halves take 2 pounds salt, 6 zolotniks saltpetre and ⅛ pound sugar. Pound and mix.
Rub goose pieces and the sides of a tub with the mixture. Pack tightly, sprinkling more mixture between layers.
Add 2 zolotniks each of bay leaf, cloves, black pepper and allspice and leave for twenty-four hours.
Make and cool a brine with another pound salt, then pour over the goose.
After seven days drain, boil and cool the brine, skim off impurities and return it.
Weight the meat for about eight more days, then smoke for one week and hang in a draught for another month.
Historical editorial note: Historical saltpetre curing, week-long smoking and air hanging are not established modern safe poultry processing.
Original source: Read Russian recipe No. 4102. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.