It must be under a quarter of a year old. Prepare for roasting as you would a turkey. He is more hairy than other fowls and needs careful singeing. In mixing the dressing make judicious use of onion and sage. They go well with the strong meat. Old-fashioned English cooks used to mix a little minced apple with the bread-crumbs and seasoning. The acid is pleasant in this combination.

Lay the goose in a covered roaster; dash a great cupful of boiling water over him into the dripping-pan below; dredge him with flour, salt, and pepper; cover and cook twenty minutes to the pound, if young, lengthening the time in proportion to his age.

Chop the giblets fine and stir into the gravy, with browned flour for thickening. Serve apple sauce with it.