Goose Pie

Goose meat warmed in gravy and baked in a suet crust.

Cut the meat from the bones of a cold, cooked goose, put the bones with skin and stuffing (if any) into a saucepan with a little water and boil for two hours. Sufficient water should be used so that when boiled there will be at least one pint of gravy. Let it cool and skim off the fat. Put a layer of apple sauce at the bottom of a dish, lay the meat on this, cover it over with another layer of sauce, and fill the dish up with as much gravy as it will conveniently hold. Sprinkle over with pepper and salt, cover the dish with a good suet crust and bake in a moderate oven until the crust is done. If uncooked meat is used it should be first stewed for an hour or so. Boiled and minced onions may be used in place of the apple sauce if desired.