|Goose||1 (whole / quartered)|
|Pork||3 Kilogram, larded|
|Mixed herbs||1 Bunch (100 gm)|
Into an earthenware or heavy cast-iron pot, pour (for a whole goose) 2 glasses of water.
Add the goose, cut up into portions in such a way that there is no danger of their containing splinters of bone.
Add the fresh pork, cubed, with pepper, salt, clove, the bunch of mixed herbs and chopped onion.
Cover the dish, and leave over a very gentle heat or in a very slow oven for 6 to 7 hours, stirring the contents when possible with a wooden spoon.
When the meat has all completely disintegrated is literally cooked to shreds take out all the bones, very carefully, and mash it all up, meat and fat together it will be very greasy.
Pour it into small pots, preferably glazed on the inside surface.
Leave to get cold until the following day.
Then pour over the top of each pot a little melted lard; this, together with the fat which has of course risen to the surface, will ensure perfect preservation.
When the lard has congealed and is quite cold, cover first with tinfoil, then with very strong thick greaseproof paper, and tie tightly.
Note: This paste keeps well and is excellent served iced, as a start to a meal, with thin toast or biscuits.
Rillettes are also made sometimes in exactly the same way with pieces of very fat porkâ€” such as a whole or half a pig's head cut in pieces.