Buy beef casings of the butcher or carefully remove skin from neck of goose. Tie up the small end and stuff with Bread Dressing, No. 2.
Using goose fat and adding scraps of raw goose meat ground fine. Sew up securely with coarse thread; place in an iron kettle, cover with a little water, add onion slices, set in the oven, baste occasionally—and bake until crisp and brown. Serve hot.
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