1 goose, about 8 lbs.
Potato stuffing (see below)
Salt & pepper
Flour

Clean goose inside and out, flatten breast bone by striking it with a rolling pin. Partly fill the cavity with potato stuffing, stitch up the openings and truss the goose. Bake in hot oven, 500 degrees for 45 minutes. Remove it from the oven, pour out all the fat, sprinkle the bird all over with salt and pepper, dredge it with flour and return it to the oven. Reduce heat but do not let it get below 350 degrees.

When the flour is a good brown, pour 1 cup hot water into pan and baste goose often, dredging it each time with a slight sifting of flour to absorb the fat. Allow 20 minutes to the pound for a young goose and 25 for one that is older. Remove goose from pan, add a cup of hot water to the gravy and thicken it, if necessary, with browned flour. Garnish the goose with parsley and serve with giblet gravy. Applesauce is often served with roast goose.

POTATO STUFFING:

2 c. hot mashed potato
1 c. bread crumbs
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. sage
4 tbsp. melted butter
2 tbsp. onion juice or 1/4 c. onion, chopped

Mix ingredients in order given. Makes 3 cups.