Braized Goose a la Jardiniere

Truss a goose for boiling, and place it in a braizing-pan with the usual complement of stock vegetables, six cloves, mace, peppercorns, and garnished bouquet; moisten with just enough stock or water to cover the goose, and set it to braize slowly for about two hours; remembering that the lid of the pan should be covered with live embers, and that the goose must be frequently basted with its own liquor. When the goose is done, drained, and dished up, garnish it round with spring Jardiniere, No. 102, sauce it over with brown sauce, in which there has been incorporated the stock from the goose, previously freed from grease, and boiled down to half-glaze.