Singe and pick the young goose free from pin-feathers and draw it. If to send the table whole, the pinions should be cut off before cooking and the main wing joints skewered to the back, and the legs held compactly to the side either with skewers or twine. Fry a minced onion in butter, light yellow, and not at all dark and strong, and mix it with some dry mashed potatoes; add an egg and the butter that the onion was fried in and a seasoning of white pepper. Stuff the goose with the seasoned potato, sew up, bake it in a pan for about one hour, or more, if large. Dredge the goose over with flour when nearly done, and baste it with butter, which will prnduce a fine crust and brown color.

If to be sent in whole, bake some small apples in a pan covered with greased paper and place them around the goose in a dish.

Cost of material - the same as spring lamb, about 6 or 7c an order, according to market price.