Goose Stuffed with Chestnuts and with Sausages and Chestnuts—Roasted

Select a fine goose; singe and reserve the fat and giblets, then wipe out the insides and fill it, also the breast with a dressing prepared as follows: Take one pound of chopped veal, and two pounds of chopped fat pork, only mixing them together afterward, and season with salt, pepper, nutmeg, and allspice; add two gills of stock (No. 149a) or water, and pound the whole together; then mix in sixty chestnuts that have been roasted in the oven and freed of skins. Truss the goose and lay it in a roasting-pan with its own fat and half a pint of hot water, sprinkle fine salt over it, and cover with a buttered paper; then place it in the oven to cook for three hours, being careful to baste it occasionally; it should be well done; salt over, untruss, and dress on a dish; skim the fat from the surface of its liquid, pour in a little gravy (No. 404), boil, and then strain through a sieve. Throw a little of this over the goose and serve the remainder separately.

With Sausages and Chestnuts.—Prepare and cook the goose exactly the same only omit putting the chestnuts in the dressing; but braise them and use them for garnishing both sides of the goose and arrange small broiled Chipolata sausages (No. 754) on the ends.