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Oast Goose with Potato Stuffing

Singe the goose, wash it carefully in hot water, and wipe it dry before drawing. Then fill it with potato stuffing, stitch up the openings, and truss or tie the goose into shape. If it is not fat, lay thin slices of pork upon the breast, and bake in a hot oven forty-five minutes; but if the goose has considerable fat, omit the pork. Remove the goose from the oven, pour out all the fat, sprinkle the bird all over with salt and pepper, dredge it with flour, and bake again. When the flour is of an attractive color, pour one teacup of hot water into the pan, and baste the goose often, dredging it each time with a slight sifting of flour to absorb the fat. A small goose should bake at least two hours, if frequently basted; and a large one will require more time in proportion. Remove the goose from the pan, drain off most of the fat, add one-half pint of water, and thicken, if necessary, with browned flour; salt to taste. Garnish the goose with parsley, and serve the gravy in a boat. Apple sauce should always be served with roast goose. Goslings may be roasted in the same way as geese, allowing, however, but fifteen minutes to the pound for cooking.