Select a plump bird and remove the pin-feathers. Singe and draw, then wash well in warm water, using a vegetable brush to scrub the skin. Plunge into cold water. Now place the goose in a preserving kettle and add
One fagot of soup herbs,
Two onions.
Sufficient boiling water to cover. Bring to a boil and cook for three-quarters of an hour. Remove and let cool. Place one-half cup of shortening in a large frying pan and add
One and one-half cups of finely chopped onions.
Cook until soft and add
Two cups of mashed potatoes,
One cup of fine bread crumbs,
One-half cup of finely chopped parsley,
One-half cup of finely chopped celery leaves,