1 goose

Salt and pepper

1 small onion, chopped

1 tablespoon chopped celery

1 teaspoon chopped parsley

2 tablespoons bacon fat

2 apples, peeled

1/2 cup (2 ozs.) bread crumbs

1/2 teaspoon salt

1/4 teaspoon pepper

4 tablespoons milk or cream

Baked apples

Currant jelly

Singe goose, remove pin feathers, draw, and wash thoroughly in hot water. Remove all the fat that can be reached from under skin or inside. This may be saved and tried out. Season goose inside and out with salt and pepper. Chop heart and liver. Melt bacon fat, add heart, liver, onion, celery, and parsley. Add apples cut in cubes, crumbs, seasonings, and milk. Stuff this into goose and truss. Dredge with salt, pepper, and flour. Roast in hot oven, basting frequently, and allowing twenty minutes to the pound. When well done and nicely browned, place on hot platter. Skim off fat in pan, stir in tablespoon of browned flour, add one cup hot water or stock, and boil five minutes. Strain and serve with baked apples and currant jelly.