ROAST GOOSE.
119. Clean your goose, wash it, and wipe it dry, then season it with pepper and salt both inside and out. Make a dressing of bread crumbs, pepper, salt, butter, a little sweet marjoram, and some onions finely minced. Fill the goose with this dressing, truss it firmly, and put it on the spit. Whilst it is roasting, baste it with butter, and be careful not to let it burn.
Clean the giblets, put them on in a stew-pan, with very little water, some salt and pepper, and boil them. Add the liquor they were boiled in to the gravy which dripped from the goose. Thicken it with some butter rolled in flour, let it boil a few minutes; add more pepper and salt, if necessary. Pour this gravy in the boat, and serve it with the goose. Some prefer a little sage added to the dressing in place of the sweet marjoram.
A very good dressing for roast goose is to substitute potatoes boiled and finely mashed instead of the bread crumbs, then add the pepper, salt, onions, and sweet marjoram as before.