One-half cup of finely chopped pimentoes,
The meat picked from the neck and giblets, chopped fine, also
One teaspoon of thyme,
Three-quarters teaspoon of sweet marjoram,
One-quarter teaspoon of sage,
One-half teaspoon of poultry seasoning.
Cook slowly, turning frequently for one-half hour. Cool and then fill the goose. Sew the opening with darning needle and stout string. Fasten the flap and neck, then rub the bird well with plenty of shortening. Dust thickly with flour. Place in a roasting pan in hot oven for twenty minutes, then commence to baste, using boiling water. Reduce the heat to moderate, turn the goose breast down and cook for two and one-half hours. About one-half hour before removing from the oven, turn the bird on its back and let the breast brown nicely. Lift to a warm plate and garnish with roast or baked apples.
To make the gravy, drain nearly all the fat from the pan, add sufficient boiling water and cook for a few minutes.