Singe and remove the pin-feathers from a goose. Wash it in hot, soapy
water. Draw it and rinse it in cold water. Fill it two-thirds full with
Stuffing for Poultry, or Potato Stuffing. Truss it, and rub the surface
with butter, or lay fat salt pork on the breast. Dredge it with salt and
pepper, heat it to warm the pan, and roast it in an insulated oven
heated as directed for roasts on page 225, allowing fifteen or twenty
minutes a pound.