Goose

The Goose is a much tougher Fowl than either the Chicken or Turkey and requires longer to cook. It is also dryer meat, and in roasting requires to have a little water poured over it. Never roast a Goose that is more than eight months or a year old, and never eat a Goose over three years old. The happy age for general cooking is when the Goose has reached one year or one year and a half. Young Wild Geese of not more than one year, and yard Ducklings of similar age, are broiled in the same manner as Spring Chicken. The fatter the Goose, the more tender and juicy the meat.