A Goose

Ingredients

• 1 goose
• 1 glass of 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 if desired.

3. Remove 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 if necessary.

7. Press down the small end of the leg with a fork and cut under it to the joint.

8. Turn the leg back from the bird while loosening the thigh-bone with a knife.

9. Hold down the pinion to separate the bones and cut under the wing to remove it.