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Cured Goose (oie salee)

Erken's cured goose: a whole goose rubbed with salt, sugar, and saltpeter the day before, then gently simmered 2-2 1/2 hours in lightly salted water and served with buttered noodles and horseradish cream sauce. The stock is used for soup.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 266 (falt i det fri)

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About the dish

"Sprengning" was Erken's word for light salt-curing: the meat was rubbed with salt, sugar, and saltpeter a few hours before cooking, so that it took on a firm texture and pink color. The recipe appears in the goose section of the chapter on poultry and game, where nothing of the bird was to go to waste - the stock became soup, the gizzard giblet soup, and the liver was prepared separately.

How to make it

  1. 1

    Clean the goose

    Remove the innards and clean the goose thoroughly. Set aside the head, neck, wings, feet, and gizzard - they can be used for giblet soup. The liver is prepared separately.

  2. 2

    Cure the day before

    Mix the salt, sugar, and saltpeter (if using). Rub the mixture well into the goose both inside and out, and let it sit in a cool place for at least 4 hours, preferably until the next day.

  3. 3

    Cook the goose

    Place the goose in boiling, lightly salted water (about 3 liters) and let it simmer for 2-2 1/2 hours until tender. Skim off as it cooks.

  4. 4

    Serve

    Slice the goose neatly and serve with noodles tossed in butter and horseradish cream sauce.

  5. 5

    Use the stock

    Strain the remaining stock and use it for soup.

Changes from the original

Measurements are given in modern units (grams, liters, tablespoons). Saltpeter is made optional and can be replaced with curing salt or omitted entirely; the color and shelf life will then differ. The cooking time and method are kept, but clarified with a temperature note (gentle simmering).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 266) → Modernisert~88% av teksten endretfjernetlagt til
1 gaas stk gås (ca. 4 kg, renset). 200 gr. g salt (til innsaltingen). 50 gr. sukker g sukker. 40 gr. g salpeter (kan erstattes med nitrittsalt eller sløyfes). 3 l. vand. Tillages dagen forut. Gaasen uttages l vann (til koking). 1 ts salt (til kokevannet). nudler med smør (til servering). pepperrotsaus med fløte (til servering). Ta ut innmaten og rengjøres (se side 260), indgnides ind- gjør gåsen godt ren. Legg hode, hals, vinger, føtter og utvendig med en blanding av sukkeret, salt kråsen til side – de kan brukes til kråsesuppe. Leveren stelles for seg.. Bland salt, sukker og eventuelt salpeter. Efter 4 timers forløp sættes Gni blandingen godt inn i gåsen både inn- og utvendig, og la den over ilden ligge kjølig i minst 4 timer, helst til dagen etter.. Legg gåsen i kokende, saltet vand lettsaltet vann (ca. 3 liter) og smaakoker la den småkoke i 2—2½ time. Serveres 2–2½ time til den er mør. Skum av underveis.. Skjær gåsen pent opp og server med nudler med vendt i smør og pepperrotsaus med fløte. Den tilovers blevne kraft benyttes til suppe. Hode, hals, vinger fløte.. Sil kraften som er igjen og føtter samt kraasen kan benyttes bruk den til kraasesuppe. Leveren tillages for sig. suppe.

Note til Modernisert

Mål er oppgitt i moderne enheter (gram, liter, spiseskjeer). Salpeter er gjort valgfritt og kan erstattes med nitrittsalt eller sløyfes helt; farge og holdbarhet blir da annerledes. Koketid og fremgangsmåte er beholdt, men presisert med temperaturangivelse (svak koking).

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Frequently asked questions

Why must the goose be prepared the day before?
Because it must be rubbed with the mixture of 200 g salt, 50 g sugar, and 40 g saltpeter both inside and out, and then left to cure (lightly salted) for 4 hours before cooking.
How long should the goose cook?
It is placed in boiling, salted water and simmers for 2-2 1/2 hours. The total time with salting and preparation is around 7 hours.
What is it served with, and what do you do with the rest of the bird?
Served with buttered noodles and horseradish cream sauce. The stock is used for soup, while the head, neck, wings, feet, and gizzard can be used for giblet soup. The liver is prepared separately.
Where does the recipe come from?
From Henriette Schonberg Erken's "Stor kokebok" (1914), page 266. It is intended for 8 servings.

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