A Goose

Ingredients

• 1 goose
• 1 glass port wine or claret
• 1 teaspoon 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. Remove some stuffing with a spoon.

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

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

6. Turn the goose on its side to remove the legs, pressing down on the small end with a fork.

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

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

9. To remove the merrythought, cut through the flesh, then pass the knife under it towards the neck.