Procure a fine goose, truss it, chop the liver very fine, cut an onion
in small dice, put them in a stewpan, with the liver, and a quarter of a
pound of scraped fat bacon, pass them over a slow fire for ten minutes
or a little longer, have ready roasted and peeled thirty fine chesnuts,
put them in the stewpan, with two bay-leaves, let them stew slowly over
the fire half an hour, season with pepper, salt, and sugar, and when
nearly cold stuff the inside of the goose, which sew up at both ends;
roast an hour and a half in vegetables, and just before it is done take
away the paper and vegetables and let it get a nice light-brown colour,
dress on a dish and serve a sauce au jus de tomates (No. 12), in which
you have introduced two tablespoonfuls of apple jelly; a little sage may
be added to the above preparation if approved of.