1 wild goose
1 tbsp. vinegar
Flour
Salt and pepper
1 onion

Clean goose well, season with salt, pepper and vinegar. Place an onion in cavity. Let stand overnight. Remove onion, dredge with flour and place in roasting pan in low oven (325 degrees). Roast uncovered until tender and browned, 20 to 25 minutes per pound basting with juices in pan. Goose may be filled with stuffing if desired. Allow 1 pound per person.