Roast Goose.
Clean and wash the goose—not forgetting to put a spoonful of soda in next to the last water, rinse out well, and wipe the inside quite dry. Add to the usual stuffing of bread-crumbs, pepper, salt, etc., a tablespoonful melted butter, an onion chopped fine, a tablespoonful chopped sage, the yolks of two eggs, and some minute bits of fat pork. Stuff body and craw, and sew up. It will take fully two hours to roast, if the fire is strong. Cover the breast, until it is half done, with white paper, or a paste of flour and water, removing this when you are ready to brown.
Make a gravy as for roast duck, adding a glass of Sherry or Madeira, or (if you can get it) old Port.
Send to table with cranberry or apple sauce.