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Braised Goose

Make a force meat with one pound of roasted chestnuts, peeled and mashed, one teaspoonful parsley, one tablespoonful of lemon juice and grated onion; salt and pepper. Mix the whole together with a tablespoonful of butter, stuff and sew up the opening. Place the goose in a braising pot with a tablespoonful of butter, and brown on all sides. Add a small onion, a bunch of parsley, a few outer leaves of celery, three cloves, a tablespoonful of salt, six peppercorns and a quart of water. When it boils cover closely and place in the oven. Cook for three hours. The gravy will be brown and thick. It may be reduced to a glaze by removing the goose, boiling rapidly for fifteen minutes. This is spread over the goose, and it is put in the oven for ten minutes. Garnish with celery tips and slices of oranges and serve with celery sauce and apple croquettes.