Stuff the goose with a potato dressing made in the following manner: Six potatoes, boiled, pared and mashed fine and light; one table-spoonful of salt, one teaspoonful of pepper, one spoonful of sage, two table-spoonfuls of onion juice, two of butter. Truss, and dredge well with salt, pepper and flour. Roast before the fire (if weighing eight pounds) one hour and a half; in the oven, one hour and a quarter. Make gravy the same as for turkey. No butter is required for goose, it is so fat. Serve with apple sauce. Many people boil the goose half an hour before roasting, to take away the strong flavor. Why not have something else if you do not like the real flavor of the goose?
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