Roast Goose

From an
1897
cook book
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Unless the Goose is very green (that is young),
it should be parboiled 1/2 an hour or more
to get rid of the rank flavor and some of the fat.
An 8 pound Goose should bake 1 hour and 15 minutes.
It is better not to be overdone.
No Fat is required to roast or bake a Goose.
Apple Sauce is its proper accompaniment.
Dredge with Salt, Pepper, and Flour,
and baste frequently.
6 boiled Mashed Potatoes,
1 Tbsp. of Salt,
1 tsp. of Pepper,
1 Tbsp. of Sage,
2 Tbsp. of Butter,
and 2 tsp. of Onion Juice
(under protest)
make a Dressing.
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