A Goose

Ingredients

• 1 goose
• 1 glass of port wine or claret
• 2 teaspoons of mustard

Directions

1. Cut off the skin below the breast in a circular direction.

2. Pour a glass of port wine or claret mixed with mustard into the body of the goose, if desired.

3. Draw out some of the stuffing with a spoon.

4. Slice the flesh of the breast along the indicated lines on either side of the bone.

5. Remove the wings as you would from any other bird.

6. To remove the legs, turn the goose on its side and press down the small end of the leg with a fork.

7. Pass the knife under the leg from the top down to the joint, then turn the leg back from the bird while loosening the thigh-bone with the knife.

8. Hold down the pinion to facilitate the separation of the bones, then draw the knife under the wing to remove it.