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GOOSE (a l'Arlesienne)

Truss a goose as for boiling. Stuff it with a forcemeat made as follows. Boil four large onions for a few minutes. Drain, chop them small, and mix with them four ounces of bread-crumbs which have been soaked in milk, three ounces of fresh butter, a table-spoonful of chopped parsley, a quarter of a nutmeg, grated, a little pepper and salt, and four ounces of chestnuts prepared as for forcemeat (see CHESTNUT FORCEMEAT). Put the goose in a braising-pan, with a large sliced carrot, half a head of celery, or a small quantity of pounded celery-seed tied in muslin, a bunch of savoury herbs, an onion stuck with six cloves, a sprig of parsley, a blade of mace, half a dozen pepper-corns, and as much stock or water as will barely cover the goose. Let it braise slowly for two hours, then take it out, strain the liquor and, after skimming off the fat, boil it down until it is considerably reduced. Mix with it an equal quantity of tomato sauce, and serve the goose with the sauce poured round it. Probable cost of goose, 6s., when in full season. Sufficient for eight or ten persons.