made Plain and Eajy< gg 
quarters of an hour. In the mean time make a ragoo, boil 
fome turnips aim oft enough, fome carrots and onions quite 
enough y cut them all into little pieces, put them into a fauce- 
pan with half a pint of good beef gravy, a little pepper and 
fait, a piece of butter rolled in flour, and Jet this ftew altoge¬ 
ther a quarter of an hour. Take the goofe and drain it well, 
then lay it in the difh, and pour the ragoo over it. 
.Where the onion is difliked, leave it out. You may add 
cabbage boiled and chopped fmall. 
A goofe a la mode . 
TAKE a large fine goofe, pick it clean, fkin it, and cut it 
down the back, bone it nicely, take the fat off, then take a 
dried tongue, boil it and peel it : take a fowl, and do it in the 
fame manner as the goofe, feafon it with pepper, fait, and beaten 
mace, roll it round the tongue, feafon the goofe with the fame, 
put the tongue and fowl in the goofe, and few the goofe up 
again in the fame form it was before ; put it into a little pot that 
will juftholdit, put to it two quarts of beef-gravy, a bundle of 
fweet-herbs and an onion ; put fome flices of ham, or good ba¬ 
con, between the fowl and goofe ; cover it clofe, and let it ftew 
an hour over a good fire : when it begins to boil let it do very 
foftly, then take up your goofe and fkim off all the fat, (train it, 
put in a glafs of red wine, two fpoonfuls of catchup, a veal 
fweetbread cut fmall, fome truffles, morels, and muftirooms, a 
piece of butter rolled in flour, and fome pepper and fait, if 
wanted; put in the goofe again, cover it clofe, and let it ftew 
half an hour longer, then take it up and pour the ragoo over it. 
Garnifh with lemon. 
Note, This is a very fine difh. You muft mind to fave the 
bones of the goofe and fowl, and put them into the gravy when 
it is firft fet on, and it will be better if you roll fome beef-mar¬ 
row between the tongue and the fowl, and between the fowl and 
goofe, it will make them mellow and eat fine. You rnay add 
fix or feven yolks of hard eggs whole in the difh, they are a 
pretty addition. Take care to fkim off the fat. 
To ftew giblets . 
LET them be nicely fcalded and picked, break the two pini¬ 
on bones in two, cut the head in two, and cut off the noftrils 5 
cut the liver in two, the gizzard in four, and the neck in two; 
flip off the fkin of the neck, and make a pudding with two hard 
eggs chopped fine, the crumb of a French roll fteeped in hot 
G 2 milk 
