quarters of an hour. In the mean time make a ragoo, boil some turnips almost enough, some carrots and onions quite enough; cut them all into little pieces, put them into a sauce-pan with half a pint of good beef gravy, a little pepper and salt, a piece of butter rolled in flour, and let this stew altogether a quarter of an hour. Take the goose and drain it well, then lay it in the dish, and pour the ragoo over it.
Where the onion is disliked, leave it out. You may add cabbage boiled and chopped small.
A goose à la mode.
TAKE a large fine goose, pick it clean, skin it, and cut it down the back, bone it nicely, take the fat off, then take a dried tongue, boil it and peel it: take a fowl, and do it in the same manner as the goose, season it with pepper, salt, and beaten mace, roll it round the tongue, season the goose with the same, put the tongue and fowl in the goose, and sew the goose up again in the same form it was before; put it into a little pot that will just hold it, put to it two quarts of beef-gravy, a bundle of sweet-herbs and an onion; put some slices of ham, or good bacon, between the fowl and goose; cover it close, and let it stew an hour over a good fire: when it begins to boil let it do very softly, then take up your goose and skim off all the fat, strain it, put in a glass of red wine, two spoonfuls of catchup, a veal sweetbread cut small, some truffles, morels, and mushrooms, a piece of butter rolled in flour, and some pepper and salt, if wanted; put in the goose again, cover it close, and let it stew half an hour longer, then take it up and pour the ragoo over it. Garnish with lemon.
Note, This is a very fine dish, You must mind to save the bones of the goose and fowl, and put them into the gravy when it is first set on, and it will be better if you roll some beef-marrow between the tongue and the fowl, and between the fowl and goose, it will make them mellow and eat fine. You may add six or seven yolks of hard eggs whole in the dish, they are a pretty addition. Take care to skim off the fat.
To stew giblets.
LET them be nicely scalded and picked, break the two pinion bones in two, cut the head in tow, and cut off the nostrils; cut the liver in two, the gizzard in flour, and the neck in two; slip off the skin of the neck, and make a pudding with tow hard eggs chopped fine, the crumb of a French roll steeped in hotmilk
