No. 535. _Goose à la Portugaise._

Prepare your goose, then peel four Portugal onions, cut them in thin

slices and put them into a stewpan with a quarter of a pound of butter;

let them simmer over a slow fire until quite tender, then add a

tablespoonful of flour, a little pepper, salt, grated nutmeg, and sugar,

with half a pint of white sauce (No. 7); boil altogether twenty minutes,

then stir in the yolks of two eggs and put it out on a dish to cool,

stuff the goose with it, which roast as in the last, dress upon your

dish with ten stewed Portugal onions and sauce as directed for stewed

rump of beef à la Portugaise (No. 431).