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Forcemeat for Goose

Chop very finely two ounces of onions, pour boiling water on them and cover the basin with a plate. When they have steamed a few minutes, pour off the water, and add the same weight of bread-crumbs and the parboiled liver, or a little beef minced small, with half a dozen sage-leaves, or more if liked. Flavour with salt, pepper, and cayenne. Some cooks boil the onions, but as this mode takes from the freshness of the forcemeat, the above preparation of onions will be found to please most lovers of goose. Butter may be used, bits of it being mixed with the forcemeat, but a well conditioned goose will not require butter.