A Goose.
SKIN your goose, dip it into boiling water, and break
the breast-bone, so that it may lay quite flat. Season it
with pepper and salt, and a little mace beaten to powder;
lard it, and then flour it all over. Having done this,
take about a pound of beef suet, and put it into your
stew-pan, and when melted, and boiling hot, put in the
goose. As soon as you find the goose brown all over,
put in a quart of beef gravy boiled hot, a bunch of sweet-
herbs, a blade of mace, a few cloves, some whole pepper,
two or three small onions, and a bay-leaf. Cover the
pan quite close, and let it stew gently over a slow fire. If
the goose is small, it will be done in an hour, but if large
an hour and a half. Make a ragoo for it in the following
manner: Cut some turnips and carrots into small pieces,
with three or four onions sliced; boil all enough, put them,
with half a pint of rich beef gravy, into a sauce-pan, with
some pepper, salt, and a piece of butter rolled in flour.
Let them stew about a quarter of an hour. When the
goose is done, take it out of the stew-pan, drain the liquor
it was stewed in well from it, put it into a dish, and pour
the ragoo over it.