Roast Goose.
Select a young goose weighing 8 or 10 lbs., wash and scrub the skin thoroughly and cleanse with warm water. Wipe the fowl dry and stuff with any of the preceding dressings. Sew the goose and steam for ¹⁄₂ hour to draw out the oil. Then place in a pan, dredge with salt, pepper and a little flour, rub over the outside, pouring in a little hot water into the pan and put the goose in a hot oven to roast when it begins to brown baste often. Cook for 1 hour and ¹⁄₂ until brown and tender.