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Rich Goose Pie

(Confectionary.) - (The Lady's Own Cookery Book)







After having boned your goose and fowl, season them well, and put your

fowl into the goose, and into the fowl some forcemeat. Then put both

into a raised crust, filling the corners with the forcemeat. Cut about

half a pound of butter into three or four pieces, and lay on the top,

and bake it well.











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