Goose Pie.—This old fashioned pie, once very popular in Lincolnshire and the Eastern counties at Christmas time, was made by boning a goose, a turkey, a fowl, a pheasant, and a partridge or pigeon; the turkey was then laid inside the goose, the fowl inside the turkey, the pheasant inside the fowl, the partridge inside the pheasant, and the whole fastened and laid in a paste-lined timbale, the interstices being filled up with sliced ham and tongue and a rich forcemeat, such as was given for the grouse or the rabbit pie, made with the livers of the birds, etc. Clarified butter was then poured over it all, the paste cover fixed on, well brushed over with beaten egg, and the whole baked in a good oven for four hours. I have known this dish to be wrapped in buttered paper, then in water paste, and roasted like a haunch of venison. It is an excellent, if somewhat expensive dish, but a very dainty imitation may be made by putting a partridge inside a good fowl, and a quail or a lark inside the partridge, a lump of pâté de foie gras going inside the lark, then packing the whole as above in a raised pie mould lined with good raised pie crust, filling it up as described for the larger pie, with the addition of some pâté de foie gras.