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Goose, Boiled

Pick and singe a goose, and truss it securely. It may be stuffed, if liked, as for roasting. Put it on in hot water or stock, bring to the boil, and skim well, then cook very gently until done, which will be in one and a half or two hours, according to size and age. Serve good onion sauce with it. (See also GOOSE, To BOIL.)