Take a fat Goose, and Powder it with Salt eight or ten days; Then boil it tender, and put it into pickle, like Sturgeon-pickle. You may do the like with a very fat Turkey; but the best pickle of that is, the Italian Marinating, boiling Mace, Nutmeg, &c. in it. You may boil Garlick in the belly of the fouls, if you like it, or in the pickle.
TO PICKLE AN OLD FAT GOOSE
Cut it down the back, and take out all the bones; Lard it very well with green Bacon, and season it well with three quarters of an Ounce of Pepper; half an Ounce of Ginger; a quarter of an Ounce of Cloves, and Salt as you judge proportionable; a pint of white wine and some Butter. Put three or four Bay-leaves under the meat, and bake it with Brown-bread in an earthen pot close covered, and the edges of the cover closed with Paste. Let it stand three or four days in the pickle; then eat it cold with Vinegar.
ABOUT ORDERING BACON FOR GAMBONS, AND TO KEEP
At Franckfort they use the following cautions about the Bacon they salt for Gambons or sides to keep. The best is of male Hogs of two year old, that have been gelt, when they were young. They kill them in the wane of the Moon, from a day or two after the full, till the last quarter. They fetch off their hair with warm-water, not by burning (which melteth the fat, and maketh it apt to grow resty), and after it hath lain in the open air a full day, they salt it with dry Salt, rubbing it in well: Then lay what quantity you will in a tub for seven or eight days (in which time the Salt dissolveth to water); then take it out, and wipe it dry, and hang it in a room, where they keep fire, either on a hearth, or that smoak cometh out of a stove into the room (as most of those rooms do smoak) but hang them not in the Chimney, that the hot smoak striketh upon them; but if you have a very large Chimney, hang them pretty high and aside, that the smoak may not come full upon them. After a while, (when they are dry) take them thence, and hang them from the smoak in a dry warm room. When the weather groweth warm as in May, there will drop from them a kinde of melted oyly grease, and they will heat, and grow resty, if not remedied. Take them down then, and lay them in a cold dry place, with hay all about them, that one may not touch another. Change the Hay every thirty, or twenty, or fifteen days, till September, when the weather groweth cool; then hang them up again in the free air, in a dry Chamber. If you make the shoulders into Gambons, you must have a care to cut away a little piece of flesh within, called in Dutch the Mause; for if that remain in it, the Bacon will grow resty.
TO MAKE A TANSEY
Take Spinage, Sorrel, Tansey, Wheat, a quart of Cream; bread (the quantity of a two peny loaf) twenty Eggs, and half the whites, one Nutmeg, half a pound of Sugar, and the juyce of a couple of Limons. Spinage is the chief herb to have the juyce; Wheat also is very good, when it is young and tender. You must not take much Sorrel, for fear of turning the Cream; but less Tansey, so little that it may not taste distinctly in the composition. The juyce of Limons is put in at the end of all. You may lay thin slices of Limon upon the Tansey made, and Sugar upon them.
ANOTHER WAY
Beat twelve Eggs (six whites put away) by themselves exceeding well (two or three hours), sometimes putting in a spoonful of Cream to keep them from oyling; Then mingle them well with a quart of Cream; to which put about half a pint of juyce of Spinage (as much as will make the Cream green) or of green wheat, and four spoonfuls of juyce or Tansey, one Nutmeg scraped into thin slices, and half a pound of Sugar; All things exceeding well Incorporated together; Fry this with fresh butter, no more then to glase the Pan over, and keep the Tansey from sticking to the Pan.
TO MAKE CHEESE-CAKES