A Goose

Ingredients

• 1 goose
• ½ cup port wine or claret
• 2 teaspoons mustard

Directions

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

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

3. Draw out some stuffing with a spoon.

4. Slice the flesh of the breast along the indicated lines.

5. Remove the wings like any other bird.

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

7. Pass the knife under the leg from the top down to the joint and turn the leg back with a fork.

8. Loosen the thigh-bone from its socket with the knife.

9. Hold down the end of the pinion to separate the bones and draw the knife under the wing to remove it.