Remove wings, legs, skin or fat of a goose. Separate breast and back, remove internal organs and clean thoroughly. Place breast, legs and skin of neck to one side.
Scrape the meat carefully from the bones of neck, back, etc., of the goose, remove all tendons and tissues and chop very fine.
Fill this in the skin of the neck and sew up with coarse thread on both ends. Place the filled neck with the legs and breast in a stone jar. Rub well with garlic. Season well with salt. Rub over with the sugar and saltpetre. Cover with a cloth and put weights on top—to form a brine. Put aside for 7 days, turning occasionally. Take out of the brine and cover with gauze and send to the butcher to smoke. When done, serve cold, sliced thin. Nice for sandwiches.
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