Put 1 whole goose (not too fat), head, neck, heart, lungs, gizzard and feet (scald and skin the feet), together with 2 well-cleaned disjointed calf's feet, in a granite pot, cover with water and boil, skimming carefully until it looks clear, add 2 heaping teaspoons each of white peppercorns and allspice, several Large onions, 4 bay leaves, 1 carrot, 1 parsley root, part of a celery root, rind and juice of 1 lemon, salt, and enough white-wine vinegar to give it a sour taste, boil until the meat is well done, remove the fat, as it rises, and strain, boiling hot, through a white flannel bag to cool. After the meat has cooled separate it from the breast bone, cut it in narrow, bias strips, cut the legs and the rest of the goose joints, add the head, neck, etc., put all together in a porcelain dish, well oiled with almond oil or greased with lard. Free the jelly of every particle of fat, remove all that is clear, melt and pour gradually over the meat. Do not turn it out until ready to serve. - Mrs. E. D. Kelley, Winnetka, 111.

Variation I

Stuff the roast in same manner as ducks; many cooks cover poultry with a paste of flour and water while baking, removing it before being served. - Mrs. Allan George, Park Ridge, 111.