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Goose Pie

This is made either with one goose, or, what is better still, two green geese. Braise or stew them (see GOOSE A L ARLESIENNE), and cut each goose into eight pieces; season, and put them into a good raised crust. Or they may be put into a pie-dish with a short crust, in the usual way. A good-sized piece of butter should be put into the dish. Time, two hours to bake. Probable cost, one goose, 6s. Sufficient for eight or nine persons.