Cut a fine large young goose into eight pieces, and season it with pepper. Reserve the giblets for gravy. Take a smoked TONGUE that has been all night in soak, parboil it, peel it, and cut it into thick slices, omitting the root, which you must divide into small pieces, and put into a Sauce-pan with the giblets and sufficient water to stew them slowly.
Make a nice paste, allowing a pound and a half of butter to three pounds of flour. Roll it out thick, and line with it the bottom and sides of a deep dish. Fill it with the pieces of goose, and the slices of TONGUE. Skim the gravy you have drawn from the giblets, thicken it with a little browned flour, and pour it into the pie dish. Then put on the lid or upper crust. Notch and ornament it handsomely with leaves and flowers of paste. Bake the pie about three hours in a brisk oven.
In making a large goose pie you may add a fowl, or a pair of PIGEONS, or Partridges,–all cut up.
A DUCK pie may be made in the same manner.
Small pies are sometimes made of goose giblets only.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)