The recipe about the production of goose pickle meat at that time was translated 1:1 from Old German.
Remove the breast from the clean and gutted goose by cutting the ribs with a sharp knife where they join the breastbone. Chop the rest of the goose lengthwise and crosswise into 4 pieces.
If the goose is very fat, it is advisable to remove the fat from the legs and fry it together with the fat skin of the belly.
Now mix 1/2 pound of salt with 1 teaspoon of saltpetre (potassium nitrate) and 1 heaped teaspoon of sugar and rub the individual pieces of meat with this mixture, which is then put into an earthenware dish, weighted down with a stone and left to stand in a cool, dry place for 8 to 10 days.
When the brine has formed after a few days, the meat is filled with it daily.
If the meat is to be stored for a longer period of time, it is packed in small barrels after salting, which must be tightly closed by the cooper. These barrels are turned over every 1 to 2 days.
The goose meat is boiled in water until soft and sauerkraut, Teltow turnip or white bean soup is added, which can be prepared using the broth.
You can also serve the meat cold and add fried potatoes.
The goose breast is not cooked, as it becomes tough when cooked.