• A very elaborate soup garnished with slices of apple and prunes boiled in water, goose liver sausage and giblets, served at the goose feast on the 11th of November. It is made from a strained veal and goose giblet stock, thickened with flour, cooked out and removed from the heat to which 20 per cent of strained goose blood is added with vigorous stirring whilst the soup is brought back to boiling point. It is again removed from the heat and 3 per cent red wine, 2 per cent Madeira, 1 per cent brandy and 1 per cent sugar syrup (all percentages on original stock) added plus water from cooking the apples and prunes. The whole is seasoned and flavoured with cinnamon, ginger and cloves. The flavour improves with ageing up to 24 hours.