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Pickled Goose

Poultry
Historic

Goose, larded with bacon, pot-cooked with spices, white wine, butter and brown bread. Stored several days before eating (Digby 1669).


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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