Goose Pie

Cut the meat from the bones of a cold, cooked goose, put the bones with skin and stuffing (if any) into a saucepan with a little water and boil for two hours. Sufficient water should be used so that when boiled there will be at least one pint of gravy. Let it cool and skim off the fat. Put a layer of apple sauce at the bottom of a dish, lay the meat on this, cover it over with another layer of sauce, and fill the dish up with as much gravy as it will conveniently hold. Sprinkle over with pepper and salt, cover the dish with a good suet crust and bake in a moderate oven until the crust is done. If uncooked meat is used it should be first stewed for an hour or so. Boiled and minced onions may be used in place of the apple sauce if desired.

Goose Giblet Pie

Take a goose, singe and scald the wings and head, cut off part of the beak and remove the eyes, skin the feet and head, cut open the gizzard and cleanse it, cut the neck into moderate-sized pieces and the liver and heart into halves. Put the giblets into a stewpan with a sliced onion, a few peppercorns and a bunch of sweet herbs, moisten to height with water and keep them gently simmering at the side of the fire for about an hour and a half, leave the giblets until cool and cut them into smaller pieces. Take a pie-dish and fill it with alternate layers of tender steak and the giblets, seasoning each layer with salt and pepper. Strain in the cooking liquor of the giblets and cover the whole with a good plain crust, trimming off neatly round the edges and making a hole in the center. Lay a sheet of paper over the top of the pie and bake for an hour and a half in a brisk oven. It may be served either hot or cold.

Roasted Goose And Chestnut Stuffing

Peel fifty chestnuts, chop them up as small as possible, put them into a saucepan with two ounces of butter, half a pound of sausage meat, half an onion finely chopped, a little minced parsley and a very small quantity of garlic. Set the saucepan on the fire and cook for ten minutes. Scald and chop finely the liver of a goose, add it to the chestnut mixture and cook gently for a quarter of an hour. Prepare a goose, stuff it with the mixture and roast it in a hot oven. Boil gently fifty more chestnuts in white wine, adding any required seasoning and cooking them until tender but not broken. When the goose is done put it on a dish, garnish with the boiled chestnuts, and serve.

Smoked Goose

Pluck a goose as soon as killed, remove all the back, together with the bone attached to it, take out the inside of the remainder of the bird, wash and dry it, open it out flat, rub well with a mixture of salt, saltpeter and honey, and leave for a couple of days; then rnb it over with powdered thyme, allspice, garlic and white pepper and leave it for another two days; then sew it up, first in muslin and then in thick cloth, and hang it for a week over a wood fire. Take it down, remove the thick cloth, and put it in a cool current of air for three days; then remove the muslin, sew it up in more muslin and place in a cool room until wanted. The back part that was taken away may be used for stew or broth.

Stewed Goose

Take two onions, peel and chop and put them in a stewpan with one tablespoonful of goose dripping or fat, and fry until soft and lightly colored, then dredge with flour, brown them and stir in one pint of clear broth. Cut up any cold remains of goose and put it into the sauce with a wineglassful of white wine and a tablespoonful of vinegar, and season to taste with salt and pepper. Put the lid on the pan and stew the contents for a quarter of an hour. Turn the stew out onto a hot dish and serve with any kind of vegetables on a separate dish.