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To Roast A Goose

Singe, remove the pin feathers, and before it is cut or drawn, wash and scrub thoroughly in soap suds, to open and cleanse the pores and render the oil more easy to be extracted. Then draw, wash and rinse the inside in clear water, and wipe dry. Stuff with mashed potatoes, highly seasoned with onions, sage, salt and pepper, or with equal parts of bread crumbs, chopped apples and boiled onions; season with salt, sage and pepper. Sew and truss; put on a rack in a pan and cover the breast with slices of fat, salt pork.

Place it in the oven for three quarters of an hour. The pork fat is quickly drawn out by the heat, flows over the goose and aids in drawing out the oil. When considerable oil is extracted, take the pan from the oven and pour off all the oil. Remove the pork and dredge the goose with flour, and place again in oven. When the flour is browned, add a little hot water and baste often. Dredge with flour after basting. Cook until brown and tender. Make a gravy. Garnish with water cresses and serve with apple sauce.