To dry a Goose

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Get a fat Goose, take a Handful of common Salt, a Quarter of an Ounce of Salt-Petre, a Quarter of a Pound of coarse Sugar, mix all together, and rub your Goose very well, let it lie in this Pickle a Fortnight, turning and rubbing it every Day, then roll it in Bran and hang it up in a Chimney where Wood-Smoke is for a Week, if you have not that Conveniency send it to the Bakers, the Smoke of the Oven will dry it, or you may hang it in your own Chimney, not too near the Fire, but make a Fire under it, and lay Horse-Dung and Saw-Dust on it, and that will smother and smoke-dry it; when it is well dried keep it in a dry Place, you may keep it two or three Months or more; when you boil it put it in a good deal of Water, and be sure to skim it well.

Note, You may boil Turnips, or Cabbage boiled and stewed in Butter, or Onion Sauce.