Deviled Goose

Vinegar and seasoning basted goose stuffed with herbed mashed potatoes.

Take a good-sized goose, singe and draw, plunge it into a pan of boiling water and leave for thirty minutes or so; then stuff it with a mixture made of mashed potatoes, butter, onions, parsley, thyme and a little black pepper. Put a few slices of fat pork in a pan, place the goose on it and pour in a pint of broth. Put a little butter on the breast of the bird and pour over it a mixture made of two tablespoonfuls of each of pepper, vinegar, celery vinegar, made mustard and half that quantity of any acid fruit jelly. Sprinkle over salt and pepper, dust it well over with flour and put in a quick oven, basting frequently. When done take it out, lay it on a dish, skim the fat off the gravy, pour it over, and serve.