Gosling Sauted with Tomatoes, Robert Sauce

Have a good gosling, singe, draw and cut it up into seven pieces--the two legs and five pieces taken from the breast; season with salt and pepper and fry slowly in lard. Drain off the fat and detach the glaze from the pan with a little clear gravy (No. 404). Cut twelve peeled tomatoes across in two, press out the juice and seeds and fry them in a frying pan with very hot oil; season with salt, pepper and a crushed and chopped clove of garlic. When the pieces are cooked, dish up and dress the fried tomatoes over; sprinkle very green chopped parsley on top, pour the gravy around and serve separately some Robert sauce (No. 533).