To Roast Goose.
A goose must never be eaten the same day it is killed. If the weather is cold, it should be kept a week before using. Before cooking let it lie several hours in weak salt and water, to remove the strong taste. Then plunge it in boiling water, for five minutes, if old. Fill the goose with a dressing made of:
Mealy Irish potatoes, boiled and mashed fine.
A small lump of butter.
A little salt or fresh pork chopped fine.
A little minced onion.
Parsley, thyme, and a pinch of chopped or powdered sage.
Grease with sweet lard or butter. Lay in a pan with the giblets, neck, etc. Pour in two teacups of boiling water, set in a hot oven, and baste frequently. Turn so that every part may be equally browned. Serve with gravy or onion sauce.
The above recipe will answer equally as well for duck.—Mrs. S. T.
Devilled Goose.