Cut a fine large young goose into eight pieces, and season it with
pepper. Reserve the giblets for gravy. Take a smoked tongue that
has been all night in soak, parboil it, peel it, and cut it into
thick slices, omitting the root, which you must divide into small
pieces, and put into a sauce-pan with the giblets and sufficient
water to stew them slowly.
Make a nice paste, allowing a pound and a half of butter to three
pounds of flour. Roll it out thick, and line with it the bottom
and sides of a deep dish. Fill it with the pieces of goose, and
the slices of tongue. Skim the gravy you have drawn from the
giblets, thicken it with a little browned flour, and pour it into
the pie dish. Then put on the lid or upper crust. Notch and
ornament it handsomely with leaves and flowers of paste. Bake the
pie about three hours in a brisk oven.
In making a large goose pie you may add a fowl, or a pair of
pigeons, or partridges,--all cut up.
A duck pie may be made in the same manner.
Small pies are sometimes made of goose giblets only.