{"id":6951,"slug":"smoked-goose","title":"SMOKED GOOSE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1 fat goose","plenty of garlic","three-eighths pound of salt","1 tablespoon of sugar","1 teaspoon of saltpetre","enough water to form a brine"],"ingredients_norm":["fat goose","plenty of garlic","eighths pound of salt","sugar","saltpetre","enough water to form brine"],"steps":["Remove skin.","Place legs, neck and skin of neck of geschundene goose (fat goose) to one side.","Scrape the meat carefully from the bones, 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.","Rub the filled neck, the legs and the breast with plenty of garlic (sprinkle with three-eighths pound of salt and one tablespoon of sugar and one teaspoon of saltpetre), and enough water to form a brine.","Place the neck, legs and breast in a stone jar, cover with a cloth and put weights on top.","Put aside for seven days, turn once in a while.","Take out of the brine, cover with gauze and send to the butcher to smoke.","When done, serve cold, sliced thin."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w28:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"68123844bb2268ea742adc3ae0a8ea12379c5e072bd044c6dc625bef5a574026","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/smoked-goose"}