Goose, larded with bacon, pot-cooked with spices, white wine, butter and brown bread. Stored several days before eating (Digby 1669).
'Pickled Goose' is referred to repeatedly in news reports from the 1700's to the start of the 20th Century, always with, as here, ginger and cloves. But receipts for it are extremely rare, suggesting that, like so many other commonplace everyday foods, it could be expected that pretty much every cook knew how to prepare it, so there was no great need to write it down.
Original Receipt in 'The Closet Of Sir Kenelm Digby Knight, Opened ' (Digby 1669)
TO PICKLE AN OLD FAT GOOSE
Cut it down the back, and take out all the bones; Lard it very well with green Bacon, and season it well with three quarters of an Ounce of Pepper; half an Ounce of Ginger; a quarter of an Ounce of Cloves, and Salt as you judge proportionable; a pint of white wine and some Butter. Put three or four Bay-leaves under the meat, and bake it with Brown-bread in an earthen pot close covered, and the edges of the cover closed with Paste. Let it stand three or four days in the pickle; then eat it cold with Vinegar.
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