Yorkshire Pie

Ingredients

• 1 fowl
• 1 goose
• good veal forcemeat
• stock

Directions

1. Bone the fowl and goose.

2. Fill the fowl with veal forcemeat, truss it, and sew it up.

3. Truss the goose and place both in a stewpan that fits them snugly.

4. Pour enough stock over them to cover and simmer gently for 30 minutes.

5. Remove them from the pan, place the fowl inside the goose, truss the goose, and sew it up.

6. Line a pie mold with pastry rolled to a good thickness.

7. Cover the bottom with a layer of forcemeat, place the goose on top, and pour a little of the cooking liquid over it.