Roast Goose
The goose should be absolutely young. Green geese are best, i.e., when about
four months old. In trussing, cut the neck close to the back, leaving the skin
long enough to turn over the back; beat the breast bone flat with the rolling
pin; tie or skewer the legs and wings securely. Stuff the goose with the
following mixture; Four large onions (chopped), ten sage leaves, quarter of a
pound of bread crumbs, one and a half ounces of butter, salt and pepper, one
egg, a slice of pork, (chopped). Now sprinkle over the top of the goose well
with salt, pepper and flour. Reserve the giblets to boil and chop for the gravy
as you would for a turkey. Baste the goose repeatedly. If it is a green one
roast it as least an hour and a half; if an older one it would be preferable to
bake it in an oven with plenty of hot water in the baking pan. It should be
basted very often with this water, and when nearly done baste it with butter and
a little flour. Bake it three or four hours. Decorate the goose with water
cresses and serve it with the brown giblet gravy in the sauce boat. Always serve
an apple sauce with this dish.