A young goose has much down and soft legs of a yellow color; an old one has little down and rough legs of a reddish color. When fresh, the legs are soft; and stiff and dry when not fresh.

Geese and goslings are prepared, cooked, and served like ducks, in the following ways: roasted and baked, and served with garnitures, with cranberry-sauce, currant-jelly, apple-sauce, with a border, olives, oranges, peas, or turnips; in croquettes and in salmis.

It is boned, cooked, and served, like a boned turkey.

In Civet

Clean, prepare, and cut the goose in pieces, removing most of the fat, and then cook, and serve it like rabbit in civet.

It take3 a little longer than to cook a rabbit, but makes a very good dish.

When the civet is properly made, it does not taste like goose.