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1 lg. goose
Clove of garlic (if desired)
1 tbsp. sugar
1/3 lb. salt
1 tsp. saltpeter
Clean goose thoroughly. Remove wings, legs, skin, fat. Separate breast and back. Scrape the meat carefully from the bones of neck and back, discarding all tendons and tissues and chop very fine. Fill neck skin with chopped goose and sew both ends with course thread. Season legs, breast and fill neck with salt. Rub well with garlic, sugar and saltpeter. Place in a stone jar. Cover with a cloth and put weights on top to keep the meat under brine which will form. Let stand in a cool place for 7 days, turning occasionally. Take out of brine, cover with gauze and cook in smoke oven. When done, serve cold - sliced thin.
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