Roast Goose With Potato Stuffing

Singe, remove pinfeathers, wash and scrub a goose in hot soapsuds; then draw (which is removing inside contents). Wash in cold water and wipe. Stuff, truss, sprinkle with salt and pepper, and lay six thin strips fat salt pork over breast. Place on rack in dripping-pan, put in hot oven, and bake two hours. Baste every fifteen minutes with fat in pan. Remove pork last half-hour of cooking. Place on platter, cut string, and remove string and skewers. Garnish with watercress and bright red cranberries. Serve with Apple Sauce.

Potato Stuffing

2 cups hot mashed potato . 1 1/4 cups soft stale bread crumbs 1/4 cup finely chopped fat salt pork 1 finely chopped onion

1/3 cup butter 1 egg

1 1/2 teaspoons salt 1 teaspoon sage

Add to potato, bread crumbs, butter, egg, salt, and sage; then add pork and onion.

Goose Stuffing (Chestnut)

1/2 tablespoon finely chopped shallot 3 tablespoons butter 1/4 lb. sausage meat 12 canned mushrooms, finely chopped

1 cup chestnut puree

1/3 cup stale bread crumbs

1/2 tablespoon finely chopped parsley 24 French chestnuts cooked and left whole

Salt and pepper

Cook shallot with butter five minutes, add sausage meat, and cook two minutes, then add mushrooms, chestnut puree,

Roast Turkey garnished for serving. - Page 254.

Duck stuffed and trussed for roasting. - Page 257.

Stuffed Egg Plant. - Page 298.

PurÉe of Spinach. - Page 300.

parsley, and salt and pepper. Heat to boiling-point, add bread crumbs and whole chestnuts. Cool mixture before stuffing goose.

To Truss A Goose

A goose, having short legs, is trussed differently from chicken, fowl, and turkey. After inserting skewers, wind string twice around one leg bone, then around other leg bone, having one inch space of string between legs. Draw legs with both ends of string close to back, cross . string under back, then fasten around skewers and tie in a knot.