1 young goose Salt 6 pepper-corns ⅛ lb. of butter ½ onion, sliced 2 tbsps. of flour 1 pt. cold water Preparation: The goose is cleaned and dressed. The wings, neck, head and feet chopped off. The fat is trimmed off, even from the bowels, and is soaked in water separately from the meat. The goose is washed and left to soak in cold water for 15 minutes, then dried and rubbed with salt inside and outside. Put it into the oven with 1 pt. of water, sliced onion and pepper-corns. When the water is boiled down pretty much, baste the goose frequently with browned butter. A young goose will be done in 1½ hours. It should be of a light brown color and very crisp. Sprinkle a tablespoonful of cold water over it to make it crisp. Now prepare the gravy by stirring the flour into the drippings, cook it a few minutes and add water. Cook well, strain and serve with the goose. No. 21—FAT GOOSE STUFFED WITH APPLES. Quantity for 7–9 Persons. 1 goose, 7 to 8 lbs. Salt ½ sliced onion 1½ pts. of water 6 pepper-corns The Gravy. 2 tbsps. of flour Some water The Stuffing. 1½ lbs. peeled, quartered apples ½ cup currants Preparation; The goose is prepared as described in the previous number, washed and salted inside and outside. The prepared apples are mixed well with the currants and stuffed into the goose, which is then sewed up. The goose is put into the oven in a covered roasting pan with the water, sliced onion and pepper-corns, and roasted for 1 hour. After that time, remove the cover, baste with the drippings every 10 to 15 minutes, and if the water boils down, add spoonfuls of it so the fat will not get too brown. It may require from 2 to 3 hours roasting before the goose is well done and crisp. Sprinkle a tablespoonful of cold water over the skin to make it more crisp. Then serve. For the gravy, pour off nearly all of the grease and prepare as described in No. 20. If there is very much grease from the goose, skim some of it off while roasting. No. 22—FAT GOOSE STUFFED WITH CHESTNUTS. Quantity for 7–9 Persons. The Stuffing. 2 lbs. of chestnuts, the liver 1 pinch of salt 1 pinch of pepper 3 tbsps. of butter 1 tsp. of sugar Some water Preparation: The preparation and ingredients for goose and gravy are the same as in No. 21. The chestnuts are put into the oven; when the shells burst take them out, peel them at once and chop them fine. Put them into a kettle over the fire with water, butter, 1 pinch of salt and 1 of pepper and sugar and cook until well done, then put in the chopped goose liver, stuff the goose with this mixture and sew it up. Prepare the roast and gravy as directed in No. 21. No. 23—FRIED GOOSE LIVER. Quantity for 7–9 Persons. 1 goose liver ½ pt. milk and water 1 egg Some flour Salt 1 pinch of pepper 1 piece of butter for frying ¼ cup of goose gravy or ¼ tablespoonful of flour mixed with broth