Bustard en Daube—Wild Goose

As a bustard is nearly always tough, it is necessary to hang it up for several days. Pick, singe, draw and clean it well; cut off the pinions, neck and drumsticks; detach the legs from the body as well as the breasts, and lard all these meats with large shreds of raw ham, then season; lay them in a vessel with a pint of vinegar and as much water, let macerate for twenty-four hours. Cover the bottom and sides of a large stone stock pot with thin slices of fat pork, range in the bottom a few small carrots and turnips in the shape of three-fourth inch balls, a few onions, a bunch of aromatic herbs and two boned and blanched calf's feet, dredge over whole peppers and cloves then put in the carcass, legs and breast pieces after draining them from their marinade. Moisten to half the height of the meats with white wine, cover over with bards of fat pork, and reduce the liquid for a few moments. Close the vessel hermetically with a piece of paper and a common plate half filled with water and let it cook very slowly in the oven for six to seven hours, according to its tenderness; remove carefully and dress on a large dish with the calf's feet and vegetables; skim the fat from the strained liquid and strain it again over the meat.