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GOOSE (a la Daube)

If a goose is too old to be tender when roasted, it may be advantageously cooked as follows. Truss the goose as for boiling. Either lard it, or place two or three slices of bacon at the bottom of the pan in which it is to be stewed. Put it into a stewpan with an onion, a carrot, a bunch of savoury herbs, one root of parsley, two bay-leaves, a blade of mace, half a dozen peppercorns, a tea-spoonful of salt, two glasses of sherry, half a glass of brandy, and as much stock or water as will just cover the goose. Fix on the lid very tightly, and stew gently for four hours. Dish the bird. Strain the sauce, and pour it on the dish. If the goose is to be served cold, reduce the sauce to a jelly, and pour as much over the goose as the dish will neatly hold. The giblets may be stewed in the same vessel, and used separately in various ways. Sufficient for eight or ten persons. Probable cost of goose, 6s.