One of the domestic fowls much appreciated by hotel patrons if young. Stewards can tell this by the upper bill test, if the upper bill will bend or cave in the middle it is young, the firmer it is, the older the bird; it is not a very profitable bird to the proprietor unless purchased very low in price, because "when from a goose you've taken legs and breast, wipe lips, thank God, and give the poor the rest."

Spring or green geese about three months old are never stuffed for roasting: the best flavored geese are six to nine months old, and best from September to Christmas.

Boiled Goose With Pickled Pork

The bird singed, drawn and washed, plunged into boiling salted water with an onion, simmered till tender; served in portions with a slice of boiled ham or leg of salt pork, accompanied with celery sauce.

Roast Goose Stuffed With Godi-Veau

Young birds singed, washed, drawn, filled with Rodiveau, trussed, roasted; served with giblet sauce, accompanied with a garnish of sauteed green peas at one end of dish, and a mound of mashed potatoes at the other.

Braised Goose With Sausages

The bird prepared, stuffed with pork sausage meat flavored with sage, braised with bacon and vegetables; served with a garnish of Parisienne potatoes, broiled sausages, and gravy made from the strained and skimmed braise.

Roast Goose, Apple Sauce

The bird prepared and stuffed with a mixture of dry bread crumbs moistened with chopped green apples, minced onion boiled with a little water and butter; seasoned with sage, salt and pepper, trussed, roasted; served with dressing under the meat, apple sauce served separately.

Roast Goose Stuffed With Chestnuts

The birds prepared and stuffed with a mixture made of two-thirds chestnut puree mixed with one-third godiveau, trussed, roasted; served in portions: garnished with roasted and peeled chestnuts, brown gravy made in the roasting pan poured under the meat.

Roast Goose With Oyster Stuffing

The birds prepared and filled with a stuffing made of a quart each of oysters, bread crumbs, and rolled oyster crackers, one-half a pound of soft butter, four eggs, salt and pepper, roasted; served with a brown oyster or brown celery sauce.

German Style Goose With Kraut

The goose prepared and trussed, arranged in a deep sautoir with well washed and drained sauerkraut, bacon and small bologna sausage, an onion stuck with cloves, moistened with a little broth and some fat from the top of stock, fetched to the boil, then simmered till done; served in portions with a garnish of kraut, bacon and sausage.

Stuffed Goose With Glazed Turnips

The bird prepared and stuffed with grated bread seasoned with sage and thyme leaves, parboiled minced onions, salt and pepper, placed in a sautoir with an onion stuck with cloves, celery, parsley, little sherry wine and butter, lid placed on, then put into a hot oven, baked and basted till done and glazy; served with a brown sauce made in the saucepan it was cooked in, and garnished with columns of glazed turnips.

Braised Goose With Vegetables

Prepare, truss and braise the birds with bacon, herbs and vegetables; served with brown gravy, and garnished with even sized pieces of carrot and turnip glazed, intersected with Brussels sprouts.

Stuffed Goose With Glazed Apples

The birds prepared and filled with mashed potatoes mixed with minced and sauteed onions, trussed, roasted; served with brown gravy, garnished with small apples baked whole and glazy.

Roast Green Goose, Gooseberry Sauce

The bird singed, drawn, washed, trussed, with the inside seasoned well with salt, pepper and powdered sage, roasted and basted; served with gooseberry sauce.