Prepare the goose, make the stuffing and insert this in the body of the bird. Truss the goose, and prick the skin of the breast. Roast bird in a fairly hot oven (375°–400° F., Gas 5–6) 2½ hr.—until tender. When almost cooked, dredge breast with flour, baste with some of the hot fat and finish cooking. Remove trussing string; dish the bird. Serve with apple sauce and beef gravy handed separately.
Gravy made from goose giblets is very rich, but may be served instead of beef gravy, if desired.