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Goose Soup

When a goose is boiled, a good soup may be made of the liquid, but it is well to use stock, instead of water, in which to boil the bird. Put the giblets as well into the saucepan, together with half a pound of lean ham, an onion, a carrot, and a head of celery, or half a tea-spoonful of pounded celery-seed. Skim well and simmer gently, until the goose is sufficiently cooked. Take it up, together with the giblets, the former of which may be served with onion sauce, and the latter made into a pie. Strain the soup, season it with cayenne, and add half a tumblerful of sherry or Madeira. No salt will be required if the ham has been used. Time to boil, two hours. Sufficient for two quarts of soup. Probable cost, 8d., exclusive of the meat and wine.