A Goose Marinade

Bone your goose, and stuff it with force-meat, made thus : - take ten or twelve sage leaves, two large onions, and two or three large sharp apples ; chop them very fine, mix with them the crumb of a penny loaf, four ounces of beef marrow, two glasses of red wine, half a nutmeg, grated, pepper, salt, a little lemon-peel, shred small, and the

H yolks of four eggs: when you have staffed your goose with this, sew it up, fry it of a light brown, and then put it into a deep stewpan, with two quarts of good stock : cover it close, and let it stew two hours; then take it out, put it into a dish, and keep it warm : skim the fat clean off from the sauce, and put into it a large spoonful of lemon-pickle, one of browning, one of red wine, an anchovy shred tine, a little beaten mace, with pepper and salt to your taste; thicken it with flour and butter; dish up your goose, strain the sauce over it. and send it to table.

To Ragout A Goose

Having beat the breast down with a cleaver, press it down with your band, skin it, and dip it into scalding water; take it out, and, as soon as it is cold, lard it with bacon, and season with pepper, salt, a little beaten mace, and flour it all over : take a pound of good beef suet, cut small, and put it into a deep stew-pan ; as soon as it is melted put in your goose, and let it brown on both sides; then put in a quart of best stock. ;>an onion or two, a faggot of sweet herbs, some whole pepper, and a few cloves : stew slowly till it is tender: an hour will do it, if it be small; an hour and a half, if large. In the meantime, boil some turnips almost enough, and some carrots and onions quite enough ; cut your turnips and car-rots the same as for a haricot of mutton, and put them into a saucepan, with half a pint of good stock, a little pepper and salt, and a piece of butter rolled in flour; stew them all together a quarter of an hour: take the goose and drain it well, then lay it in the dish, and pour the ragout over it.

To Stew Giblets

Having cut the neck into four pieces, and the pinions into two, slice the gizzard, clean it well, and stew them in two quarts of second stock, with a faggot of sweet herbs, an anchovy, a few pepper-corns, three or four --------- a spoonful of catsup, and an onion: as soon as the giblets arc tender, put in two spoonfuls of white wine, thicken with (lour and butter, squeeze in half a lemon, and send them to table.

Turkey A La Daube

Carefully bone a turkey, and do not spoil its appearance; stuff it with the following force-meat: - chop oysters, and mix them with crumbs of bread, pepper, salt, shalots, parsley, and butter; fill your turkey with this, sew it up, tie it in a cloth, and boil it white, but not too much; serve it up with oyster sauce, or make a rich gravy of the bones, with a piece of veal, mutton, and bacon; season with salt, pepper, shalots, and a little mace; strain it off; and having before half boiled your turkey, stew it in this gravy half an hour ; skim the gravy well, dish up your turkey in it, after you have thickened it with a few mushrooms stewed white, stewed palates, force-meat balls, sweetbreads, or fried oysters, and pieces of lemon; dish it with the breast upwards; you may add morels and truffles to the sauce.

Larks A La Francoise

Truss them with legs across, and put a sage leaf over the breast; put them on a thin skewer; and between every lark place a bit of thin lawn; tie the skewer to a spit, and roast them before a brisk fire; baste with butter, and strew over crumbs of bread; mix it with flour; fry some crumbs of a fine brown, butter, lay the larks round a dish, and the crumbs in the middle.