Clean and wash the goose—not forgetting to put a spoonful of soda in
next to the last water, rinse out well, and wipe the inside quite
dry. Add to the usual stuffing of bread-crumbs, pepper, salt, etc., a
tablespoonful melted butter, an onion chopped fine, a tablespoonful
chopped sage, the yolks of two eggs, and some minute bits of fat pork.
Stuff body and craw, and sew up. It will take fully two hours to roast,
if the fire is strong. Cover the breast, until it is half done, with
white paper, or a paste of flour and water, removing this when you are
ready to brown.
Make a gravy as for roast duck, adding a glass of Sherry or Madeira, or
(if you can get it) old Port.
Send to table with cranberry or apple sauce.