A green goose roasted plain and served with a little gravy is generally
sent up for second courses; but if the larger ones are used they must be
stuffed with sage and onions, but very few would choose such a thing for
a roast second course, whilst green geese in their season are great
favourites, truss them by cutting off the leg at the knuckle, and the
wing at the first pinion, fixing them at the side with skewers to throw
the breast up; a full-grown goose will take one hour to roast, but a
green one not more than half an hour.