(Recipe #157, page 116)
Cut a whole goose into pieces, including the heart, stomach, lungs, and liver; boil and skim in salted water with a few onions, 3 bay leaves, ½ sliced lemon with seeds removed, and a pinch of ground pepper.
If the ragout is to be brown, add some ground cloves, flour browned in butter, vinegar, and half a spoon of pear syrup or a small piece of sugar, and finally the blood of the goose. If it is meant to be a white ragout, omit the vinegar, blood, and sweetener, adding lightly browned flour and a few lemon slices and ground mace; an egg yolk is also stirred into the gravy.
Translated by David Green.