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Goose, Grilled

Take the remains of a cold goose. The legs, back, rump, and gizzard are especially suitable. The breast, etc., may be made into a hash. Dip the joints in clarified butter, and score the flesh in two or three places, pepper them rather highly, strew a little salt over them, dip them in finely-grated bread-crumbs, and, again, in the butter, and broil them over a strong clear fire until brightly browned. Serve either dry or with grill sauce (see GRILL SAUCE). Time, three or four minutes to broil.