TO ROAST A GOOSE.
Wash the goose well; make a stuffing of two thirds onions and one third sage leaves, pepper, salt and butter; fill the goose, and put it down to roast in the tin kitchen with some salt and water; baste it frequently. A large goose will take an hour and a half to cook: make a gravy with the giblets hashed; season with pepper and salt. Some persons prefer the dressing made of potatoes. Ducks are done in the same way, but will cook in half an hour: to be eaten with cranberry sauce.