Cut up the remains of yesterday's braised or roast goose into neat pieces. Put into a saucepan and cover with the gravy left from the former dish. If you have none, cut earlier in the day a carrot, a turnip, an onion, an apple, and a stalk of celery into small dice and stew soft in a pint of consomme or weak stock. Rub through a colander and use it for covering the pieces of goose. Cover closely and stew gently for an hour and a half, longer if the fowl be tough. Take up the meat, arrange neatly upon a flat dish, and pour the gravy over all.

A palatable accompaniment to this ragout is a garnish of small, well-flavored apples, boiled tender, but not until they break to pieces. Leave them in the water until you can handle them, when skin, sprinkle with sugar, and keep hot over boiling water until the goose is dished. Lay them close about the meat, and serve one with each portion.