1 (8-10 lb.) goose
6-8 sage leaves
2 onions, chopped
2 tsp. salt
1 tsp. pepper
1 tbsp. butter, softened

Rinse cavity of goose. Stuff with sage and onions that have been mixed with salt and pepper (rinse sage and onions in a little water to render them less strong). Rub the skin of the goose with butter.

Place on rack in pan and roast at 325 degrees until tender, approximately 30 minutes per pound. Turn goose as it roasts to brown evenly. Goose is done if juices from thigh run clear when pierced with fork. Yield 6 servings.

INDIANA SAUCE:

4 tbsp. fresh-scraped horseradish
2 tbsp. dried mustard
2 tbsp. salt
2 tsp. celery seed
2 onions, minced
1/2 tsp. cayenne pepper
2 c. vinegar

Store in jar. Let stand for a week, then pass through a sieve and bottle securely.