Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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
Modernised → 1949 (proofread, p. 296)~91% of the text changedremovedadded
1 stk gås (renset, ca. 4 kg). 200 gr. salt 50 g gr. sukker 40 gr. salpeter (valgfritt, for fargen). salt (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, 3 l. vann. Gåsen uttas og løs opp salt til laken er så sterk at et egg flyter, samt salpeteret. Avkjøl laken helt.. Legg gåsen i den kalde laken så den er dekket, rengjøres, inngnides inn- og la den ligge kaldt i 2 døgn.. Ta gåsen opp utvendig med en blanding av laken sukkeret, salt og legg salpeter. Efter 4 timers forløp settes den over varmen i kokende, saltet vann. La den småkoke til kjøttet er mørt, ca. 2–2½ time. Skum godt.. Skjær gåsen pent opp vann og server småkoker i 2—2½ time. Serveres med frossen nudler med smør og pepperrotsaus med fløte. Den tilovers blevne kraft benyttes til suppe. Hode, hals, vinger og grønne erter. føtter samt kråsen kan benyttes til kråsesuppe. Leveren tillages for sig.

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.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!