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Goose, Marinaded

Pluck, singe, and bone a goose. If the latter operation is too difficult, it may be dispensed with. Stuff the bird with a highly-seasoned sage-and-onion stuffing, truss it securely, and fry it in a little hot fat until slightly browned all round. Take it up, put it in a saucepan, just cover it with good gravy, and let it simmer gently for two hours and a half. Drain it, put it in the oven to keep warm; skim the gravy, thicken it with a little flour and butter, add some browning, a table-spoonful of lemon pickle, an anchovy, pounded, and a seasoning of pepper, salt, and grated nutmeg. A glass of port may be added, if liked. Put the goose on a hot dish, pour the gravy over it, and serve. Probable cost of goose, 6s. Sufficient for eight or ten persons.