Singe and draw a goose, and remove the bones. To fill a potting pan seven inches in diameter the goose should weigh about four pounds when cleaned and without the giblets. Lard the breast with strips of fat bacon and sprinkle over with a little salt and pepper. Remove the sinews from the thighs, cut off the flesh, add to it eight ounces of fillet of veal and one pound of fat bacon, chop them all up and pound in a mortar together with one ounce of spiced salt. Put a layer of this mixture at the bottom of the pan. Spread out the goose with the skin part downwards, dust it over with a little more spiced salt, put another layer of the veal mixture in the inside of it, roll it around and put it in the pan; cover over with more of the veal mixture, put a few slices of bacon on the top, place a bay leaf on this, put the lid on the pan and set it in a large saucepan, pour in water to about two inches in depth, place the saucepan in the oven and cook for three hours. When the goose is done, which can be ascertained by putting a trussing needle into it, take it out, let it get cold and cover over in the dish with a layer of the melted fat of the goose. Let it remain for a day, and it will then be ready for use.

Potted Goose's Fat Livers

Chop fine one and a half pounds of goose's fat livers and half a pound of calf's liver, put them in a mortar, pound until quite smooth, and pass them through a fine hair-sieve. Put a quarter of a pound of butter in a stewpan with the pounded livers, and stir over the fire for a few minutes; next mix in two tablespoonfuls of thick cream, a few drops of rosewater, salt to taste, a small quantity of cayenne and stir the mixture over the fire for five minutes longer; then put in a few chopped truffles and one teaspoonful of brandy. Let the mixture stew gently at the side of the fire until very thick, then pack it in small jars, leaving about a third of an inch clear space at the top. When cold, fill the jars up with clarified butter, tie them over with parchment, and keep in a dry place.