Roast Goose.

Follow with your knife the lines marked in the engraving, a to B, and cut slices; then remove the wing, and if the party be large, the legs must also be removed ; and here the disjointer will again prove serviceable. The stuffing, as in the turkey, will be obtained by making an insertion at the apron c.

Roast Goose 464Roast Goose 465