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Marbled Goose

Take a well pickled beef tongue, wash it clean and boil it until tender. Skin it and allow to cool; cut a deep slit down the center and rub in two tablespoonfuls of the following: stone and chop fine twelve olives, mix with two tablespoonfuls of mace, cloves, nutmeg, salt and one teaspoon half full of cayenne. Have ready a cleaned fowl and goose. Bone them both. If cut down the middle of the back the bones are readily removed with sharp pointed knife. Lay the tongue inside the raw fowl, rub the outside of the latter well with the seasoning. Put this inside the goose with the remainder of the seasoning and bind it securely about the fowl, using tapes and skewers to secure it in a natural shape. Put it in an earthen jar, just large enough to hold it, add one small onion, two tart apples, a stalk of celery, a bunch of parsley, a teaspoonful of salt, one small red pepper pod and a quart of water. Place in a cool oven and bake six hours. Remove from the jar, pour out all the liquid, wash the jar, replace the goose and set aside. When the liquid is cold skim off all the fat, add to it a pound of butter and two pounds of clean lard. Melt all together and pour over the goose. It must be completely covered if required to be kept some time. Cover the top of jar with brown paper and press on the lid. Thus it will keep in a perfect condition for six months, if placed in a cool airy situation. When wanted for use, place jar in pan of warm water to melt the fat, remove the goose and cut in thin slices. It has a very pretty marbled appearance; garnish with olives and bits of aspic. This is an excellent standby.