Gosling Stewed with Turnips

Cut up a small tender and well cleaned gosling into medium-sized pieces, suppressing the pinions, drumsticks and neck; cut also half a pound of lean bacon into half inch squares; fry them for a few moments in butter, and remove with the skimmer, leaving the fat in the saucepan; lay the pieces of goose into this fat, fry over a hot fire while stirring, season and add one onion and a bunch of parsley garnished with thyme and bay leaf. When the meats are browned, drain off the fat and dredge the goose with flour, moisten to its height with hot stock (No. 194a), and boil up this liquid while stirring, letting it remain in this state for ten minutes; the sauce should now be slightly thickened. Cover well the saucepan with its lid and continue to cook moderately. Take raw turnips and cut them into balls three-quarters of an inch in diameter, place them in a pan with the strained fat from the goose, season with salt and a pinch of sugar, and color them briskly; when half cooked lift out the pieces of goose to trim neatly, strain its stock and return it to a clean saucepan with a gill of Marsala wine, the pieces of goose, the bacon and the turnips; boil together for ten minutes and finish cooking in a slack oven. The gosling and turnips should both be found done at the same time; dress all in a deep dish with very little sauce.