Let me tell you also that stewed goose is by no means a slow sort of
dish. In fact, it is reckoned by a good many as being among the joys
of earth. Take two onions, peel and chop, and put them in a saucepan
with a tablespoonful of butter and fry until soft; dredge them with
flour and stir in half a pint or so of the water in which the bones of
the goose have been boiled. Cut up into dice-shaped pieces any or all
of the cold cooked goose and put it into the saucepan with a wineglass
of white wine and a tablespoonful of vinegar, and season to taste with
salt and pepper. Cover closely and stew for half an hour slowly. Turn
out and serve very hot.