A young goose has much down and soft legs of a yellow color; an old one
has little down and rough legs of a reddish color. When fresh, the legs
are soft; and stiff and dry when not fresh.
Geese and goslings are prepared, cooked, and served like ducks, in the
following ways: roasted and baked, and served with garnitures, with
cranberry-sauce, currant-jelly, apple-sauce, with a border, olives,
oranges, peas, or turnips; in _croquettes_ and in _salmis_.
It is boned, cooked, and served, like a boned turkey.
_In Civet._--Clean, prepare, and cut the goose in pieces, removing most
of the fat, and then cook, and serve it like rabbit in civet.
It takes a little longer than to cook a rabbit, but makes a very good
dish.
When the civet is properly made, it does not taste like goose.