This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1 young goose Salt and pepper Flour
4 tablespoons (2 ozs.) butter substitute
1 tablespoon lemon juice
Brown stock or water
Prepare and truss goose, dusting it with salt, pepper, and flour. Melt butter in saucepan, and when hot put in goose and turn it over and over until brown on all sides. Add carrot and onion cut in thin slices, lemon juice, and seasoning of salt and pepper. Add enough stock to half cover goose. Place lid on pan and cook slowly at back of range or in oven until goose is tender. Baste bird occasionally with stock, adding more if necessary, but amount of liquid should be kept rather low. Serve goose on hot platter with some gravy poured round and chestnuts as a garnish.
To Prepare Chestnuts. Roast chestnuts and when very tender remove shells and under skins. Put chestnuts into a saucepan with just enough brown stock to cover them, add one teaspoon each of sugar and salt. Simmer until stock is reduced and chestnuts glazed.