Prepare as for roasting, but do not stuff. Cut an onion, a carrot, a turnip, two stalks of celery, and a fine pippin into thin slices (chopping the celery), and dispose them in the bottom of the roaster. Sprinkle the vegetables with powdered sage, pepper, and salt. Lay the goose upon them; pour over it two cupfuls of boiling water, dredge with salt, pepper, powdered sage, and flour; cover closely and cook slowly, allowing twenty-five minutes to the pound. When half the time has expired, turn the goose over on his side, and an hour later upon the other.

Take him up and keep hot. Rub the vegetables and gravy through a colander, return to the fire, and stir in a tablespoonful of browned flour. Boil up once, pour half over the goose and send in the rest in a boat.