Put the fat that has dripped from the geese into a kettle, with about half as much lard as there is of the dripping. Boil it ten minutes. Have ready a tall stone jar, or more than one if necessary. Lay two legs of the geese side by side in the bottom, and sprinkle them with salt and pepper; placing, if you choose, a laurel leaf on each. Then put in two wings, and season them also. Next a layer of the slices cut from the breast, seasoned in the same manner. When the pots are almost full of the goose, fill them up to the top with the boiling fat, and set them away till the next day to get cold. The upper layer must be covered at least an inch thick with the fat.
Tie up the pots with covers of parchment wet with brandy, and keep them in a cold but not in a damp place.
In France great numbers of geese are fattened for this purpose.
Stew some turnips with butter, salt, and a little sugar. When soft, take them out and drain them. Cut up your ducks, season them, and put them into the same pan that has held the turnips. Stew the ducks with a piece of butter rolled in flour, a little water, and a bunch of sweet-herbs tied up. When the ducks are nearly done, put the turnips in again, and let all stew slowly together for ten minutes, skimming it well. Withdraw the sweet-herbs before you send the dish to table.
Having larded your duck, stew it whole, with butter, pepper, salt, and a little water. Take half a pint of olives, cut them in half and take out the seeds or stones. When the duck is nearly done, throw in the olives, and let all stew together about five minutes or more. Serve up the duck with the olives round it.
Stew the duck whole, with some lard and a little salt, till about half done. Then take it out and drain it. Put into the stew-pan a large piece of butter rolled in flour. When it has melted, pour in a quart of shelled green peas, and add a bunch of mint, or other sweet herbs, and some pepper and salt. Then put in the duck, adding a little warm water. Let it stew slowly till quite done, skimming it well.
Mince thirty small onions and mix them with an equal quantity of bread crumbs that have been soaked in milk. Chop an equal quantity of the flesh of cold turkey. Mix all together, and pound it very well in a mortar. Pass it through a cullender, and then return it to the mortar and beat it again, adding gradually the yolks of six hard eggs, and a pint of cream or half a pound of butter. Season it to your taste with salt, mace and nutmeg.