No. 534 Goose stuffed with chesnuts.
Procure a fine goose, truss it, chop the liver very fine, cut an onion in small dice, put them in a stewpan, with the liver, and a quarter of a pound of scraped fat bacon, pass them over a slow fire for ten minutes or a little longer, have ready roasted and peeled thirty fine chesnuts, put them in the stewpan, with two bay-leaves, let them stew slowly over the fire half an hour, season with pepper, salt, and sugar, and when nearly cold stuff the inside of the goose, which sew up at both ends; roast an hour and a half in vegetables, and just before it is done take away the paper and vegetables and let it get a nice light-brown colour, dress on a dish and serve a sauce au jus de tomates (No. 12), in which you have introduced two tablespoonfuls of apple jelly; a little sage may be added to the above preparation if approved of.