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Goose Pie

(Strasburg.) Cut the meat from the bones of a roast goose, and put the bones, gravy, and stuffing in a quart of water with herbs and a carrot, celery, and an onion. When it has cooked 2 hours, strain it, and reduce it to a pint. Arrange a layer of boiled and mashed onions in a dish, along the sides and bottom, seasoned to taste, then a layer of meat, and so on, until full. Pour in the sauce, to which is added a spoonful of sherry and 1/2 cup of stewed tomatoes. Put a lid of paste on top, and bake 2 hours. Serve hot.