Wild Goose
After the goose is dressed, soak it several hours in salt and water. Put a small onion inside and plunge it into boiling water for twenty minutes. Stuff with chopped celery, chopped eggs, mashed potatoes, bits of fat pork or other cold meat; a little butter; raw turnip grated; a tablespoonful of pepper vinegar; a little chopped onion; pepper and salt to the taste. A teacup of stock or broth must be put in the pan with the fowl. Butter it, dredge with flour, and baste often. Pin a buttered paper over the breast to prevent its becoming hard. Serve with mushroom or celery sauce, or, for a simpler taste, serve merely with its own gravy.--Mrs. T. Wild Goose. Put a small onion inside, a slice of pork, pepper, salt, and a spoonful of red wine.
Lay in a pan with water enough to make gravy. Dredge with flour, and baste with butter frequently. Cook quickly and serve with gravy made as for wild turkey.