[In best season from September to March.]
After it has been plucked and singed with care, put into the body of the goose two parboiled onions of moderate size finely chopped, and mixed with half an ounce of minced sage-leaves, a saltspoonful of salt, and half as much black pepper, or a proportionate quantity of cayenne; to these add a small slice of fresh butter. Truss the goose, and after it is on the spit, tie it firmly at both ends that it may turn steadily, and that the seasoning may not escape; roast it at a brisk fire, and keep it constantly basted. Serve it with brown gravy, and apple or tomata sauce. When the taste is in favour of a stronger seasoning than the above, which occurs we apprehend but seldom, use raw onions for it and increase the quantity: but should one still milder be preferred, mix a handful of fine bread-crumbs with the other ingredients, or two or three minced apples. The body of a goose is sometimes filled entirely with mashed potatoes, which, for this purpose, ought to be boiled very dry, and well blended with two or three ounces of butter, or with some thick cream, some salt, and white pepper or cayenne: to these minced sage and parboiled onions can also be added at pleasure.
Obs.—We extract, for the benefit of our readers, from a work in our possession, the following passage, of which we have had no opportunity of testing the correctness. “Geese, with sage and onions, may be deprived of power to breathe forth any incense, thus: Pare from a lemon all the yellow rind, taking care not to bruise the fruit nor to cut so deeply as to let out the Juice. Place this lemon in the centre of the seasoning within the bird. When or before it is brought to table, let the flap be gently opened, remove the lemon with a tablespoon; avoid breaking, and let it instantly be thrown away, as its white pithy skin will have absorbed all the gross particles which else would have escaped.”