Goose Pie.
An old goose is as nearly good for nothing as it is possible for anything which was once valuable, and is not now absolutely spoiled, to be. The best use to put it to is to make it into a pie, in the following manner. Put on the ancient early in the morning, in cold water enough to cover it, unsalted, having cut it to pieces at every joint. Warm it up gradually, and let it stew—not boil hard—for four or five hours. Should the water need replenishing, let it be done from the boiling kettle. Parboil a beef’s tongue (corned), cut into slices nearly half an inch thick; also slice six hard-boiled eggs. Line a deep pudding-dish with a good paste; lay in the pieces of goose, the giblets chopped, the sliced tongue and egg, in consecutive layers; season with pepper, salt, and bits of butter, and proceed in this order until the dish is full. If the goose be large, cut the meat from the bones after stewing, and leave out the latter entirely. Intersperse with strips of paste, and fill up with the gravy in which the goose was stewed, thickened with flour. Cover with a thick paste, and when it is done, brush over the top with beaten white of egg.
In cold weather this pie will keep a week, and is very good.