FLAT the breast down with a cleaver, then press it down with your hands, skin it, dip it into scalding water, let it be cold, lard it with bacon, season it well with pepper, salt, and n little beaten mace, then flour it all over, take a pound of good beef-suet cut small, put it into a deep stew-pan, let it be melted, then put in your goose, let it be brown on both sides; when it is brown, put in a pint of boiling water, an onion or two, a bundle of sweet herbs, a bay-leaf, some whole pepper, and a few cloves; cover it close, and let it stew softly till it is tender. About half an hour will do it, if small; if large one three quarters of an hour. In the mean time make a ragoo, boil some turnips almost enough, some carrots and onions quite enough; cut them all into little pieces, put them into a sauce-pan with half a pint of good beef-gravy, a little pepper and salt, a piece of butter rolled in flour, and let this stew all together a quarter of an hour. Take the goose and drain it well, then lay it in the dish, and pour the ragoo over it.