When a goose is well picked, singed, and cleaned, make the stuffing with about two ounces of onion (if you think the flavour of raw onions too strong, cut them in slices, and lay them in cold water for a couple of hours, or add as much apple or potato as you have of onion), and half as much green sage; chop them very fine, adding four ounces i. e., about a large breakfast cupful of stale bread crumbs, a bit of butter about as big as a walnut, and very little pepper and salt (to this some cooks add half the liver, parboiling it first), the yolk of an egg or two, and incorporating the whole well together, stuff the goose; do not quite fill it, but leave a little room for the stuffing to swell. Spit it, tie it on the spit at both ends, to prevent it swinging round, and to prevent the stuffing from coming out. From an hour and a half to an hour and three quarters will roast a fine full-grown goose. Send up gravy and apple-sauce with it.