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Goose Stuffing

To those who object to the high flavor of the onion stuffing the following is to be recommended. The following recipe gives a stuffing with a fine green color, if fresh herbs are used. In case these are not obtainable, dry herbs may be used, and the green color obtained by pressing a handful of cooked spinach through a piece of cheese cloth. Mix together one tablespoonful each of chopped thyme, marjoram, parsley and chives. Add two cupfuls of fine bread crumbs, one teaspoonful of salt, a dash of cayenne, two tablespoonfuls of butter, and one cupful of beef stock. In case the stock is not obtainable, boil the heart, liver, gizzard, and scalded and scraped feet in one cupful of water for half an hour. Strain and use. The liver of a goose is especially fine, so be careful to use it in some way. It may be chopped fine and mixed with the sauce.