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1165. Economical Dish. Cut some rather fat ham or bacon into slices, and fry to a nice brown; lay them aside to keep warm; then mix equal quantities of potatoes and cabbage, bruised well together, and fry them in the fat left from the ham. Place the mixture at the bottom, and lay the slices of bacon on the top. Cauliflower, or broccoli, substituted for cabbage, is truly delicious; and, to any one possessing a garden, quite easily procured, as those newly blown will do. The dish must be well seasoned with pepper. 1166. Mock Goose (being a leg of pork skinned, roasted, and stuffed goose fashion).--Parboil the leg; take off the skin, and then put it down to roast; baste it with butter, and make a savoury powder of finely minced or dried or powdered sage, ground black pepper, salt, and some bread-crumbs, rubbed together through a cullender: add to this a little very finely minced onion; sprinkle it with this when it is almost roasted; put half a pint of made gravy into the dish, and goose stuffing under the knuckle skin; or garnish the dish with balls of it fried or boiled. 1167. Roast Goose. When a goose is well picked, singed, and cleaned, make the stuffing, with about two ounces of onion--if you think the flavour of raw onions too strong, cut them in slices, and lay them in cold water for a couple of hours, add as much apple or potato as you have of onion, and half as much green sage, chop them very fine, adding four ounces, i.e., about a large breakfast cupful, of stale breadcrumbs, a bit of butter about as big as a walnut, and a very little pepper and salt, the yolk of an egg or two, and incorporating the whole well together, stuff the goose; do not quite fill it, but leave a little room for the stuffing to swell. Spit it, tie it on the spit at both ends, to prevent it swinging round, and to prevent the stuffing from coming out. From an hour and a half to an hour and three-quarters will roast a fine full-grown goose. Send up gravy and apple sauce with it.