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Brined Goose (oie salee)

A whole goose lightly cured in a strong brine with saltpeter for two days, then simmered tender in salted water and served sliced with frozen horseradish sauce and green peas. "Sprengt" is an old Norwegian term for lightly salt-cured in brine.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 265 (falt i det fri)

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About the dish

"Sprengt" means, in older Norwegian cookery, lightly salt-cured in brine. Erken gives two versions of brined goose in "Stor kokebok" (1914); this is the first, with a strong brine to which saltpeter is added to preserve the red color of the meat. It is served classically with frozen horseradish sauce and "Russian peas."

How to make it

  1. 1

    Make the brine

    Clean the goose. Boil just enough water to barely cover the goose, and dissolve in salt until the brine is strong enough that an egg floats, along with the saltpeter. Let the brine cool completely.

  2. 2

    Curing

    Place the goose in the cold brine so it is covered, and let it sit in a cool place for 2 days.

  3. 3

    Cook the goose

    Take the goose out of the brine and place it in boiling, salted water. Let it simmer until the meat is tender, about 2-2 1/2 hours. Skim well.

  4. 4

    Serving

    Slice the goose neatly and serve with frozen horseradish sauce and green peas.

Changes from the original

Quantities are given in modern units, and the strength of the brine is explained (about 200 g salt per liter of water - the original's "brine strong enough that an egg floats"). Saltpeter is kept as in the original but marked as optional; it can be omitted, in which case the meat turns grayer. The method has been divided into numbered steps.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 265) → Modernised~84% of the text changedremovedadded
1 gaas stk gås (renset, ca. 4 kg). 50 gr. g salpeter (valgfritt, for fargen). salt vand. Gaasen uttages (nok til sterk lake, ca. 200 g per liter vann). vann (så mye at gåsen nettopp dekkes). frossen pepperrotsaus (til servering). grønne erter (russiske erter, til servering). Rens gåsen. Kok opp så mye vann at gåsen nettopp dekkes, og rengjøres (se side 260), lægges i saa løs opp salt til laken er så sterk saltlake, at et egg flyter; salpeteret opløses i vandet; ikke mere lake skal tillages, end at gaasen er netop dækket. Gaasen ligger flyter, samt salpeteret. Avkjøl laken helt.. Legg gåsen i den kalde laken så den er dekket, og la den ligge kaldt i 2 døgn. Den sættes over ilden døgn.. Ta gåsen opp av laken og legg den i kokende, saltet vand og smaakoker, til vann. La den småkoke til kjøttet er mør, mørt, ca. 2—2½ 2–2½ time. Gaasen skjæres Skum godt.. Skjær gåsen pent op opp og serveres server med frossen pepperrotsaus og russiske grønne erter.

Note on Modernised

Mengder er angitt i moderne enheter, og lakestyrken er forklart (ca. 200 g salt per liter vann – originalens «saa sterk saltlake at et egg flyter»). Salpeter er beholdt som i originalen, men merket som valgfritt; det kan sløyfes, og kjøttet blir da gråere. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

How long should the goose sit in the brine?
For 2 days. The brine should be strong enough that an egg floats, and the saltpeter (50 g) is dissolved in the water. Make only enough brine to just cover the goose.
How is the brined goose cooked?
Place it in boiling, salted water and let it simmer until tender, about 2-2 1/2 hours.
What is it served with?
The goose is sliced neatly and served with frozen horseradish sauce and Russian peas. The recipe is from Henriette Schonberg Erken's "Stor kokebok" (1914), p. 265, and is counted for 8 servings.

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