There is only one way for a man, or any one else, to cook a goose.
Listen: Never pick a goose! Just pull the skin right off—every inch of
it.
Then take a sharp knife and follow down the breast bone on both sides.
Strip the breast meat clear away from both sides. Split each side of
breast into two thin steaks (if large goose).
Dip these steaks in beaten egg, salt and pepper. Roll in flour and fry
over a medium fire. That’s new to most folks for goose and it’s going
to give you a new idea about geese when you try it.