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Goose Hams

Geese are in some parts salted, cured, and smoked. Cut the goose through the back, the breast, and legs. Rub a quarter of an ounce of saltpetre well into it, and, afterwards, half a pound of salt, and two ounces of good brown sugar. Let the bird remain in pickle for three days, turning it every day, and rubbing it well with the seasoning. Dip the pieces, wet with the brine, into sawdust, covering each piece well. Hang them in smoke for a week, then let them hang in a dry place. Before using them, rub off the sawdust. They are eaten without further cooking, with bread and butter. The lean should be red, and the fat white.