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Roast Stuffed Goose

Singe, cut head and feet off a medium-sized fat goose. Drain and thoroughly wipe the inside, remove gall bag from liver, then cut liver and heart in small square pieces. Finely chop one medium white onion with an ounce raw ham, place in frying pan with tablespoon melted lard and fry for three minutes. Add liver and heart, cook for two minutes, tossing once in a while, then transfer to a bowl.

Peel and core two medium apples, cut in small square pieces and add to bowl. Add also three tablespoons fresh bread crumbs, two tablespoons milk, one egg, two skinned country sausages, a teaspoon chopped parsley, saltspoon ground thyme, half teaspoon salt and three saltspoons pepper. Mix all together till well amalgamated, then stuff goose with preparation. Tightly truss goose, place it in roasting tin, baste surface with a little melted lard and pour a half gill water in pan. Sprinkle over a heavy teaspoon salt, set in a moderate oven to roast for an hour and twenty-five minutes, being careful to turn once in a while, and frequently baste it. Remove, dress on a hot dish, untruss, decorate with a little watercress and serve with apple sauce separately.