Stuff with the following mixture and truss as turkey.
POTATO AND NUT STUFFING
(For Roast Goose or Duck)
4 cups hot mashed potatoes.
2½ tablespoons finely chopped onion or chives.
1 cup English Walnut meats chopped moderately.
½ teaspoon paprika.
1¼ teaspoon salt.
½ cup cream.
2 tablespoons butter.
Yolks of 2 eggs.
1 teaspoon sweet herbs if the flavor is desired.
Process: Mix the ingredients in the order given and fill the body of the goose.
ROASTING THE BIRD
After trussing, place the goose on a rack in a dripping pan, sprinkle with salt, cover the breast with thin slices of fat salt pork, and place in the oven. Cook three-quarters of an hour, basting often with the fat in the pan. Then remove pan from oven and drain off all the fat. Remove the slices of pork and sprinkle again with salt and dredge with flour and return to oven. When the flour is delicately browned, add one cup of boiling water and baste often; add more water when necessary. Sprinkle lightly with salt and again dredge with flour. Cook until tender, from one and one-half to three hours, according to the age of the bird. If you have a very young goose it is infinitely better to steam or braise it until tender, then dredge it with salt and flour and brown it richly in the oven. Serve on a bed of cress, garnish with Baked Snow or Jonathan apples.
CHANTILLY APPLE SAUCE (WITH HORSERADISH)
Pare, core and cut in quarters, five medium-sized Greenings. Cook with very little water; when quite dry, rub through a fine purée strainer. To the pulp add one-half cup granulated sugar, five tablespoons grated horseradish, then fold in an equal quantity of whipped cream. Serve at once with roast goose, ducks or goslings.
ONIONS AU GRATIN