The 1901 Cookbook Archive
No. 4103 — Smoked Rolled Goose Halves
English historical translation of Molokhovets recipe No. 4103 from the 1901 Russian cookbook, retaining original methods and measures.
Pluck fattened geese, split down the back, flatten, gut and wipe, then remove all bones.
Rub with salt and saltpetre at a rate of 1 pound salt and 3 zolotniks saltpetre for every half pud of meat.
Roll up, tie with string and wrap in linen. Place tightly side by side in a small tub and sprinkle with remaining salt.
Leave one day, then pour over brine made from 15 glasses water and 1 pound salt.
Weight with a wooden disk, leave about eight days, smoke for a week and hang for a further month in a strong draught.
Historical editorial note: Historic warm holding, curing and uncontrolled drying are not validated for safe poultry preservation.
Original source: Read Russian recipe No. 4103. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.