Smoked Goose

Honey smoked goose takes several days to prepare.

Pluck a goose as soon as killed, remove all the back, together with the bone attached to it, take out the inside of the remainder of the bird, wash and dry it, open it out flat, rub well with a mixture of salt, saltpeter and honey, and leave for a couple of days; then rub it over with powdered thyme, allspice, garlic and white pepper and leave it for another two days; then sew it up, first in muslin and then in thick cloth, and hang it for a week over a wood fire. Take it down, remove the thick cloth, and put it in a cool current of air for three days; then remove the muslin, sew it up in more muslin and place in a cool room until wanted. The back part that was taken away may be used for stew or broth.