Another method of making a goose pie, with material improvements, is thus: Take a goose and a fowl, bone them, and season them well; put forcemeat into the fowl, and then put the fowl into the goose. Lay these in a raised crust, and fill the corners with a little forcemeat. Put half a pound of butter on the top, cut into pieces, cover it, send it to the oven, and let it be well baked. This pie may be eaten either hot or cold, and makes a pretty side-dish for supper.