Roast Goose

Ingredients

• 1 goose
• Potato Stuffing (see page 274)
• Salt and pepper
• Watercress or parsley
• Bright red cranberries

Instructions

1. Hold the goose firmly and move about over a hot flame in order to singe off all the hairs.
2. With a small sharp knife remove all the pin feathers.
3. Wash the goose in hot soapsuds, scrubbing with a small brush.
4. Rinse again in cold water and wipe.
5. Stuff with Potato Stuffing (see page 274), truss, sprinkle with salt and pepper, place in a roasting pan and bake in hot oven.
6. As soon as the fat begins to try out from the goose, use it for basting, and baste every ten or fifteen minutes during all the time of cooking.
7. Place on a hot platter, cut the strings and remove them and the skewers.
8. Garnish with watercress or parsley and bright red cranberries. Bake in the oven for 2 hours for medium sized goose at 400 degrees.