Aroast goose, properly prepared, is a very savory dish, whether the Fowl is wild or tame. But, as mentioned above, the Goose must be tender. If the breastbone yields easily to pressure and the pinions are very tender, the legs smooth and yellow and free from feathers, the Goose is young. In picking a Goose never scald it, as this utterly ruins the flesh. The Goose must be hand-picked. Then singe and clean and season well and roast as you would a Turkey, allowing, however, twenty-five minutes to every pound. It may be served with a Giblet Sauce as Roast Chicken. Apple Sauce or Currant Jelly is always served with Roast Goose, preferably the Apple Sauce. Any stuffing used in baking a turkey may be used for Roast Goose, such as oyster or egg, etc. But the following is an excellent special Dressing and seems to bring out more than any other the flavor of the Goose:
Take one cup of mashed potatoes, four apples, peeled nicely and cored, and four onions, one-half teaspoonful of sage, powdered well; one-half teaspoonful of thyme, and pepper and salt to taste. Place the apples and onions and herbs in a saucepan and add water sufficiently to cover nicely. Let all cook together till soft. Then mash well and rub through a sieve. Add the cup of mashed potatoes and mix well, seasoning with salt and pepper. Stuff the body and craw, sew up and truss the Goose. Put into the roasting pan, rubbing a half tablespoonful of lard over it and pouring over a half cup of water, boiling. Baste the Goose very frequently, say every ten minutes, so that it will be fine and juicy. It generally requires at least an hour and a half to roast well, but the rule of twenty-five minutes to the pound is a good one to follow. A “Green Goose” is always best for roasting, but this must be covered from the beginning with a piece of buttered paper, else it will brown before cooking. Serve with an Apple Sauce.