• 1 goose
• sage and onion stuffing
• fat for basting flour

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