Roast Goose
Select a goose for roasting with a clean white skin, plump breast and yellow feet; if these are a reddish yellow, the bird is old. It should be well plucked and drawn and trussed firmly. Many persons claim that goose-flesh is too oily; to overcome this, rub the flesh well with a cut lemon, also rub the inside. This renders the flesh of a good color also.
The stuffing for a goose is a matter of taste. Roast goose with sage and onions, parboil four medium-sized onions, throw the water away and cover with fresh, boil until tender; cover ten leaves of sage with boiling water, let stand ten minutes, drain. Chop the onions and sage leaves very fine, add one large cupful of bread crumbs, add one teaspoonful of salt, and one teaspoonful of paprika. When well mixed add two tablespoonfuls of butter, the juice of one-half of a lemon, and two well-beaten eggs. Stuff the goose with this, sew up the opening, and cook in a brisk oven, basting every ten minutes with hot water at first, and then with the gravy that flows from the birds. A large goose will require from one hour and a half to two hours' roasting.