jar and let it remain pickled thus
four or five days. Dry well, cover with gauze and send away to be
smoked.

SMOKED GOOSE

Remove skin. Place legs, neck and skin of neck of geschundene goose (fat
goose) to one side. Scrape the meat carefully from the bones, neck,
back, etc., of the goose, remove all tendons and tissues and chop very
fine. Fill this in the skin of the neck and sew up with coarse thread on
both ends. Rub the filled neck, the legs and the breast with plenty of
garlic (sprinkle with three-eighths pound of salt and one tablespoon of
sugar and one teaspoon of saltpetre), and enough water to form a brine.
Place the neck, legs and breast in a stone jar, cover with a cloth and
put weights on top. Put aside for seven days, turn once in a while. Take
out of the brine, cover with gauze and send to the butcher to smoke.
When done, serve cold, sliced thin.

STEWED GOOSE, PIQUANTE

Cut up, after being skinned, and stew, seasoning with salt, pepper, a
few cloves and a very little lemon peel. When done heat a little goose
fat in a frying-pan, brown half a tablespoon of flour, add a little
vinegar and the juice of half a lemon.

MINCED GOOSE (HUNGARIAN STYLE)

Take the entire breast of a goose, chop up fine in a chopping bowl;
grate in part of an onion, and season with salt, pepper and a tiny piece
of garlic. Add some grated stale bread and work in a few eggs. Press
this chopped meat back on to the breast bone and roast, basting very
often with goose fat.

DUCK

Singe off all the small feathers; cut off neck and wings, which may be
used for soup; wash thoroughly and rub well with salt, ginger and a
little pepper, inside and out. Now prepare this dressing: Take the
liver, gizzard and heart and chop to a powder in chopping bowl. Grate in
a little nutmeg, add a piece of celery root and half an onion. Put all
this into your chopping bowl. Soak some stale bread, squeeze out all the
water and fry in a spider of hot fat. Toss this soaked bread into the
bowl; add one egg, salt, pepper and a speck of ginger and mix all
thoroughly. Fill the duck with this and sew it up. Lay in the
roasting-pan with slices of onions, celery and specks of fat. Put some
on top of fowl; roast two hours, covered up tight and baste often. Stick
a fork into the skin from time to time so that the fat will try out.

ROAST DUCK

Draw the duck; stuff, truss and roast the same as chicken. Serve with
giblet sauce and currant jelly. If