Roast Goose

• 1 goose (8-10 pounds)
• flour
• salt and freshly-ground black pepper

Stuff and tie goose and sprinkle lightly with flour. Roast in a fairly hot oven (425°F. Mark 6) for 15 minutes; reduce heat to 350°F. (Mark 3) and continue roasting until goose is tender (about 25 minutes per pound if stuffed).

Do not baste goos