Young Goose. Roasted

A young goose has yellow feet and red joints of the leg and an old one has red feet and white joints. After the goose has been picked light a paper and singe it off, then dress it, wash it in cold water and take out the fat and save the giblets for the gravy; cut off part of the neck and tie the skin over it with a small cord; cut up half a tablespoon-ful of fresh butter in small pieces and put it inside of the goose, then fill and sew it up with a small cord; tie the legs to the body with the cord, salt and pepper the outside and dredge it with flour, mix one table-spoonful of fresh butter with one tea-spoonful of flour and put it into the roasting pan and let it brown two minutes, then put in half a pint of hot water and the goose; baste often, putting in a little hot water from time to time; keep the oven closed and cook it one hour and a half. Put the giblets on to boil when the goose is put into the oven, boil them until they are very tender, then cut them up and put them in with the gravy; then put in half a pint of the water the giblets were cooked in, stir it up well from the bottom of the pan, let it boil a few minutes and put in salt and pepper to the taste. Cut the cord the goose was sewed with with a pair of scissors in short pieces and draw it out. A young goose takes one hour and a half to cook, and an old one two hours and a half

Stuffing For A Goose

Take one pound and a half of dried prunes, wash them in cold water and put them into a saucepan with cold water enough to cover them and cook them until they are soft, but not soft enough to break. Fifteen minutes before they are done stir in three tablespoonfuls of white granulated sugar. Put two quarts of sliced sour apples (pippins are the best) into a porcelain saucepan with one gill of water and three tablespoonfuls of white sugar and cook them until they are soft, then mix two teaspoonfuls of corn starch with a little cold water and stir it in, let it cook four minutes. Then measure one pint and a half of the apples and one pint and a half of the prunes and put them together in a large bowl, then take one table-spoonful and a half of anise seed and rub off the little stems and then sift it and mix it with the apples and prunes.