Roast Goose

Clean and wash the goose - not forgetting to put a spoonful of soda in next to the last water - rinse out well, and wipe the inside quite dry. Add to the usual dressing of bread crumbs, pepper, salt, a tablespoonful of melted butter, a large sized onion, chopped fine, a tablespoonful of chopped sage, the yolks of two eggs, and some bits of fat pork. Stuff the body and craw, and sew up. It will take fully two hours to roast, if the fire is quick.

Cover the breast until it is well done, with white paper, or a paste of flour and water, removing this when you are ready to brown.

Make a gravy as for roast duck. Serve with cranberry or apple sauce.

Roast Duck

Clean, wash and wipe the duck very carefully. To the usual dressing add a little sage (powdered or green), and a minced shallot. Stuff and sew up as usual, reserving the giblets for the gravy. If the fowl is tender it will not require more than an hour to roast. Baste well. Make a crust of flour and water and spread over the duck, and roast half an hour. Before it is done, take the crust off and brown. Skim the gravy before putting in the giblets and thickening. The giblets should be stewed in a very little water, then chopped fine, and added to the gravy in the dripping-pan, with a chopped shallot and a spoonful of browned flour. Serve with currant or grape jelly.

Roast Duck

Par-boil, as above directed; throw away the carrot or onion, lay in fresh water half an hour; stuff with bread crumbs seasoned with pepper, salt, sage and onion, and roast until brown and tender, basting for half the time with butter and water, then with the drippings. Add to the gravy, when you have taken up the duck, a tablespoonful of currant jelly and a pinch of cayenne pepper. Thicken with browned flour, and serve in a tureen.