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Goose, to Boil

Pick and singe a goose carefully. Let it soak in lukewarm milk and water for eight or ten hours. Stuff, and truss it securely: put it into a saucepan, with as much cold water as will cover it, bring it to a boil, and let it simmer gently until done enough. Send good onion sauce to table with it. Time, from an hour and a half to two hours after it has boiled. Probable cost of goose, 6s. Sufficient for eight or ten persons. (See also GOOSE, BOILED.)