Roast Michaelmas Goose

• 1 goose
• 4 oz pork
• 4 oz veal

Chop the pork, veal, onion, and the goose liver very finely and brown them in the butter. Squeeze the milk out of the bread and mix together all the ingredients, chopping the herbs finely, and using only a little of the wine to moisten. Season with salt and pepper to taste. Stuff the goose and put into a very hot oven, say 450°F, 230°C, gas mark 8, for fifteen minutes. Reduce heat to 350°F, 180