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Goose, Green, Dressing A

Truss a green goose in the same way as a full-grown one. It must not be stuffed, but the inside must be seasoned with pepper and salt, and two or three ounces of fresh butter put in to moisten it. Set the bird down to a clear, brisk fire, and when it is sufficiently cooked, serve with water-cress round it, and send brown gravy and either sorrel, gooseberry, or tomato sauce, to table with it. Time, about three-quarters of an hour to roast. Sufficient for six or eight persons. Probable cost, 5s.