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Classic
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page 458
two slabs, and the following day take off the napkin. Serve in slices with jelly
or Remoulade sauce.
The broth in which the headcheese was cooked is poured through a sieve, freed
from settlings, adding a little salt if necessary, and then use as jelly.
12. Smoked Breast of Goose. When smoking goose breast use only the breasts of
fat, large geese. After the breast is loosened from the breast bone cut off the
legs at the first joint, salt the breast and legs, rub with a little saltpeter
and after 3 days smoke them.
They must not smoke longer than a week, and during this time they should have
more air than smoke.
They are cut into thin slices with their fat and served raw with bread and
butter.
13. Smoked Geese in Pommeranian Style. Well fatted young geese are the best for
this purpose. After they are thoroughly cleaned cut off the feet, neck and
wings. Divide them in two lengthwise in the middle, rub with saltpeter and a
little salt, pack them tightly into a small clean cask, and cover. Let them lay
in this for not longer than 3 days. Then take them out and sprinkle thickly with
wheatbran, being careful not to lose any of the moisture or the salt adhering to
the meat; turn the meat in the bran so that all of it and the fat will be
completely covered. Then smoke them, being careful that the pieces do not touch
one another, neither must the heat from the fire affect them in any way. After
the elapse of about a week take the meat out of the smoke, hang it in a cool
place and after a short time wipe off all of the bran with a dry linen cloth.
Geese smoked in this way will have a very good color and keep for a long time.
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