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Roast Goose

Select a young goose weighing eight to ten pounds. Wash and scrub the skin thoroughly and cleanse with warm water.

Wipe the fowl dry and stuff with six potatoes boiled and mashed, mixed with one teaspoon of salt, one-half teaspoon of white pepper, one teaspoon of sage, one tablespoon of onion juice and two tablespoons of butter. Never stuff poultry of any kind full, but leave some room for the stuffing to swell. Sew and truss the goose and steam it for one-half hour to draw out the oil. Then place in a pan, dredge with salt, pepper and flour and roast in the oven, pouring in a little hot water when it begins to brown, and basting often. Cook for about one hour and a half, or until brown and tender. Remove the goose to a hot platter, pour off the oil in the pan and make a brown gravy with flour and water, as for roast turkey. Garnish the goose with celery tops or cress, and serve with brown gravy in a gravy boat, and cider apple sauce.