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Goose, Cold, to Hash

Cut the remains of a cold goose into small, convenient-sized pieces. Put some sliced onions into a stewpan with a piece of butter, and let them fry until they are tender, but not burnt. Add as much stock or water as will be sauce for the hash, with a little pepper, salt, a bunch of sweet herbs, the bones and skin of the goose, and a glass of port or claret, if liked. Boil gently, until the gravy is well-flavoured, then strain it, thicken it, if necessary, and put in the pieces of goose to get hot, but the gravy must not boil after the meat is added. If any goose-stuffing has been left, heat it in the oven. Place the goose on a hot dish, pour the gravy over it, and garnish with shapes of toasted bread and little heaps of stuffing. Time, three-quarters of an hour. Probable cost, 4d., exclusive of the cold meat, etc.