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Goose, to Braise

Truss the bird as if for boiling. A braising-pan proper is constructed to hold live coal on the lid, but where this is not to be had, the goose must be put into an ordinary stewpan, with a closely-fitting lid. Fat bacon and savoury herbs should be laid both above and under it, and a little stock added to moisten it. Thick folds of paper should then be put on it, and the lid wrapped about with a cloth to prevent any of the steam escaping. The bird should be cooked very slowly. Time, five hours. Sufficient for eight or ten persons. Probable cost of goose, 6s.