PICK a large fine goose clean, skin and bone it nicely, and take off the fat. Then take a dried tongue, and boil and peel it. Take a fowl, and treat it in the same manner as the goose; season it with pepper, salt, and beaten mace, and roll it round the tongue. Season the goose in the same manner, and put both tongue and fowl into the goose. Put into a little pot that will just hold it, with two quarts of beef gravy, a bundle of sweet-herbs, and an onion. Put some slices of ham, or good bacon, between the fowl and goose; then cover it close, and stew it over a fire for an hour very slowly. Then take up your goose, and skim off all the fat; strain it, and put in a glass of red wine, two spoonfuls of catchup, a veal sweetbread cut small, some truffles, mushrooms, and morels, a piece of butter rolled in flour, and, if wanted, some pepper and salt. Put the goose in again, cover it close, and let it stew half an hour longer. Then take it up, pour the ragoo over it, and garnish with lemon. You must remember to save the bones of the goose and fowl, and put them into the gravy when it is first set on. It will be an improvement if you roll some beef marrow between the tongue and the fowl, and between the fowl and the goose, as it will make them mellow, and eat the finer.