Clean and draw a good goose, carefully remove the bones without tearing the skin, and spread the goose open. Chop together the goose liver, the liver from a small young calf, and 3 lbs veal meat. Pound like dough and add salt, black pepper, and allspice. Place chopped Polish truffles in the middle, or, lacking the truffles, use small marinated gherkins, halved or quartered lengthwise, according to their size. Stuff the goose with this mixture, roll up the goose, and wind round with strong thread. Sew into a napkin, drop into boiling water, and boil for 2½ hours. Remove, cool, and place in an earthenware jug. Prepare a marinade by boiling spices and a mixture of half vinegar and half water. This goose roll may be kept for about a month even if not marinated in vinegar, since some people may not care for the sourness.