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Stewed Goose

Take two onions, peel and chop and put them in a stewpan with one tablespoonful of goose dripping or fat, and fry until soft and lightly colored. then dredge with flour, brown them and stir in one pint of clear broth. Cut up any cold remains of goose and put it into the sauce with a wineglassful of white wine and a tablespoonful of vinegar, and season to taste with salt and pepper. Put the lid on the pan and stew the contents for a quarter of an hour. Turn the stew out onto a hot dish and serve with any kind of vegetables on a separate dish.