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SMOKED GOOSE BREAST

(Poultry) - (The International Jewish Cook Book)







Dried or smoked goose breast must be prepared in the following manner:
Take the breast of a fat goose; leave the skin on; rub well with salt,
pepper and saltpetre; pack in a stone jar and let it remain pickled thus
four or five days. Dry well, cover with gauze and send away to be
smoked.











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