Goose Conserve

Ingredients
1 fat Goose
1 lb Butter
13 1/2 fl oz Olive Oil
1 lb Lard
12 oz Bacon
4 Bay Leaves
Salt

Method

Pluck the goose and clean it. Remove all the fat from the innards. Wash carefully and dry inside and out. Put the oil, cubed solid fat, bay leaves and the goose, trussed with strong string, into a large oval casserole and cook, covered, over a moderate heat for about three hours, turning the goose frequently to brown evenly. Salt often while cooking. When cooked, remove the casserole from heat, and leave to cool. Then cut up the goose in large slices, putting the head and neck aside. Layer the pieces in a large pottery or glass dish, pressing each down firmly. Pour a generous amount of fat over each layer. You can add some pepper and bay leaves. Cover the dish and store in a cool, dark place.

This preserve should be made in winter and, if the instructions have been followed carefully, will be edible to spring.

To use:

Remove the covering fat and melt it. When the fat is tepid, pour it over the remaining goose. This goose conserve can be eaten cold or heated up in a double boiler. The fat can be used to cook a variety of vegetables, or for making some tarts.

Remarks
Appeared as a first course Preserved Goose $2.50 (salted goose cooked in white stock and preserved in goose fat) Clearly not quite the same as this recipe