In case you have more geese in condition and season than what you consume, kill and cut them up into pieces, so that there shall be as little flesh left on the carcass as possible, and bone the leg; rub into each piece with your fingers some salt, in which you have mixed a little saltpetre; put them into an earthen pan, with some thyme, bay-leaf, spice, a clove of chopped garlic, rub them for a couple of days, after which dip each piece in water, and dry on a cloth; when you have chopped fine and melted all the fat you could get from the goose, and scraped a quarter of a pound of fat bacon and melted with it, pass through a sieve into a stewpan, lay the pieces in it, and bake very gently in a slow oven, until a stiff piece of straw will go through it, then lay it in a sieve; when nearly cold put it in a bowl or round preserving jar, and press a smaller one on the top, so that it all forms one solid mass, pour the fat over, when cold cover with a piece of bladder, keep it in a cold place, and it will be good for months together, and is excellent for breakfast, luncheon, or supper, having previously extracted the fat. Last winter I kept some for three months quite sweet; having half a one left, I put it by in the above way, bones and all, in a basin, and covered with the fat produced by roasting, and put it in the larder, and it was excellent. Ducks may be served in the same way.

Marbled Goose

Take a fine mellow ox-tongue out of pickle, cut off the root and horny part at the tip, wipe dry, and boil till it is quite tender; then peel it, cut a deep slit in its whole length, and lay a fair proportion of the following mixture within it:- Mace half an ounce, nutmeg half an ounce, clove half an ounce, salt two table-spoonfuls, and twelve olives. The olives should be stoned, and all the ingredients well pounded together. Next take a barn-door fowl and a good large goose, and bone them. Lay the tongue inside the fowl, rub the latter outside with the seasoning, and having ready-some slices of ham divested of the rind, wrap them tightly round the fowl; put these inside the goose, with the remainder of the seasoning, sew it up, and make all secure and in natural shape with a piece of new linen and tape. Put it in an earthen pan or jar just large enough to hold it, with plenty of clarified butter, and bake it two hours and a half in a slow oven; then take it out, and when cold take out the goose and set it in a sieve; take off the butter and hard fat. which put by the fire to melt, adding, if required, more clarified butter. Wash and wipe out the pan, put the bird again into it, and take care that it is well covered with the warm butter; then tie the jar down with bladder and leather. It will keep thus for a long time. When wanted for the table, the jar should be placed in a tub of hot water so as to melt the butter, the goose then can be taken out, the cloth taken off it, and sent to table cold. A most delicious dish for breakfasts, suppers, pic-nics, etc.