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Gosling, Mount Vernon

Singe, cut off the head and feet of a tender, small gosling of about six pounds. Neatly draw, wipe dry and keep the fat on a plate. Place three freshly boiled, peeled potatoes in a mortar, with one finely minced white onion fried in a teaspoon of butter for five minutes, two egg yolks, half ounce butter, half teaspoon salt, three saltspoons white pepper and saltspoon nutmeg; pound to a paste, then stuff the gosling with the mixture, tightly truss, season with one and a half teaspoons salt and half teaspoon pepper. Place the gosling on a roasting tin with its own fat, pour one tablespoon melted butter on the surface of the bird and set in the oven for thirty five minutes. Peel and core six medium apples. Season with a half teaspoon salt, one teaspoon sugar and two saltspoons white pepper. Arrange the apples around the gosling in the pan and roast for thirty minutes more; turn and baste with its own drippings occasionally. Remove, dress the gosling on a large hot dish, untruss and arrange the apples on the sides of the dish. Place one and a half gills demi-glace with two tablespoons each sherry and currant jelly in a small saucepan, mix well, let boil for ten minutes, then pour it over the goose and serve.