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liver, with butter, yolk of eggs, and bread crumbs. 

 A brisk fire is necessary, with two or two and a half 

 hours to roast, according to size. Sometimes the 

 goose is stuffed with chestnuts, but where wild geese 

 are most common, chestnuts are scarce, and however 

 admirably they go with turkey or geese, they are 

 rather wasted, as truffles would be. Braising makes 

 a good variation. Truss as if you were going to 

 boil. Envelop in bacon, and flood the stewpan with 

 sauce. Put in the goose with the giblets, and a 

 seasoning of strong herbs, cover with herbs and 

 cambric paper, close the lid of the stewpan, and cover 

 again with a cloth, so that the lid may be saturated 

 with the fragrant steam. The same sauces may be 

 recommended for geese as for ducks, though peppers 

 and all other pungent ingredients may be used with a 

 more unsparing hand. For I end as I began, and 

 the conclusion of the whole matter is that wild geese 

 are always a hazardous speculation, and at the best 

 can scarcely be considered a delicacy. 



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