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Devilled Goose

After cleaning the goose and wiping it well with a damp cloth, plunge it into a kettle of boiling water, and boil moderately for one hour. Take it from the kettle, drain well, and wipe it dry. Fill the body and neck with potato stuffing, truss and sew up the same as directed for roast turkey, and roast in a very hot oven, allowing fifteen minutes to the pound. Pour over it the following mixture and baste frequently: Four tablespoons of vinegar; one tablespoon of pepper; two tablespoons of made mustard. Boil the giblets, and make the gravy as directed in the chapter on Sauces for Fish, Meats, Poultry and Game. An old goose that can be cooked in no other way may be so dressed, two hours being allowed for the boiling instead of one hour.