The goose should be absolutely young; fill with dressing made of two pints bread crumbs, one onion chopped fine, three tablespoonfuls butter, one egg, slice of pork chopped fine; salt and pepper. Put in roaster, and sprinkle with salt, pepper and flour; put one quart of boiling water in roaster and cook from three to four hours. Boil the giblets tender; chop for the gravy; thicken gravy with a little flour and milk. Serve goose with apple sauce.