Geese and ducks are prepared, drawn, and trussed in the same way as fowls, except that the wings are cut off at the first joint. The feet of a goose are nearly always removed, but a duck's are often left on, the tips of the toes alone being cut off.

After having drawn and singed the bird, put the skewer through the under part of one wing, through the body and out through the other wing. Skewer the legs by passing the skewer through the first joint, and carrying it through the body and the other leg.

Both goose and duck have the body stuffed with sage-and-onion stuffing.

Homely but excellent dishes are made of the waste portions of fowls, geese, ducks, etc., which have been cut off when trussing for roasting or boiling.

Recipes for these will be given later.

The following are good firms for supplying materials mentioned in this Section: - Messrs. Appleyards, Ltd. (Artex Flour): Alfred Bird & Sons, Ltd. | Custard Powder); G. Borwick & Sons, Ltd. (Baking Powder): Brown & Poison (Corn Flour); Hugos & Co., Ltd. (Atora Beef Suet): C R. Shippam (Tongues, Potted Meats, etc.); F.w. Welbank (Boilerette).