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Goose, to Truss, for Roasting

Pluck the goose. Carefully remove the quill-sockets, and singe off the hairs. Cut off the neck close to the back, leaving the skin long enough to turn over. After drawing, wash and wipe the bird both inside and out, and cut off the feet and pinions at the first joint. Pull out the throat, and tie the end securely. Beat the breast-bone flat with a rolling-pin. Draw the legs up closely, and put a skewer through them and through the body, and another through the pinions and through the body. Cut off the end of the vent, and make a hole in the skin large enough for the rump to go through. This will prevent the seasoning escaping.