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Goose, Roast

A roast goose is generally filled with sage-and-onion stuffing (see GOOSE STUFFING, SAGE-AND-ONION). The way in which this is made must depend upon the taste of those who have to eat it. If a strong flavour of onion is liked, the onions should be chopped raw. If this is not the case, they should be boiled in one, two, or three waters, and mixed with a smaller or larger proportion of bread-crumbs. It should be remembered, when bread-crumbs are used, room should be allowed for swelling. Truss the goose firmly, tie the openings securely, put it down to a clear, brisk fire, and baste it plentifully until done enough. A goose is both unwholesome and unpalatable if insufficiently cooked. Take it up, remove the skewers and fastenings, pour a little gravy into it (see GOOSE, BONNE BOUCHE FOR), and send some good gravy (see GOOSE GRAVY), and either apple or tomato sauce to table with it. Garnish with lemon. Time, from an hour and a half to two hours and a half. Probable cost of goose, 6s. (See GOOSE STUFFING, TO DEPRIVE OF OFFENSIVE ODOUR.)