Have a fine, tender goose of four pounds, singe, draw, wash well, and thoroughly wipe the interior with a cloth ; then fill it with some stuffing as for the turkey (No. 800). Close both ends, truss well, sprinkle a pinch of salt over, envelop in buttered paper and put it into a roasting-pan. Cook it for one hour and a half in a moderate oven, basting it occasionally with the dripping. Remove from the oven, dress on a hot serving-dish, untruss, skim off the fat from the gravy, add to it a gill of white broth (No. 99), let come to a boil, then strain the gravy into a sauce-bowl and serve separately.