An eight-pound goose may be cooked in a twelve-quart Caloric utensil.

Roast Goose

In dressing the goose remove the fat from the inside of the lower body. Parboil thirty minutes, remove from the kettle and stuff with moistened bread crumbs mixed with one egg, a little powdered sage, onion, pepper and salt. Roast in a Caloric kettle, without water, four hours, using two radiators. Serve with apple sauce.