unces, _i. e._ about a large breakfast-cupful of
stale bread-crumbs, a bit of butter about as big as a walnut, and a very
little pepper and salt (to this some cooks add half the liver,[137-+]
parboiling it first), the yelk of an egg or two, and incorporating the
whole well together, stuff the goose; do not quite fill it, but leave a
little room for the stuffing to swell; spit it, tie it on the spit at
both ends, to prevent its swinging round, and to keep the stuffing from
coming out. From an hour and a half to an hour and three-quarters, will
roast a fine full-grown goose. Send up gravy and apple sauce with it
(see Nos. 300, 304, 329, and 341). To hash it, see No. 530.

For another stuffing for geese, see No. 378.

_Obs._ "Goose-feeding in the vicinity of the metropolis is so large a
concern, that one person annually feeds for market upwards of 5000." "A
goose on a farm in Scotland, two years since, of the clearly ascertained
age of 89 years, healthy and vigorous, was killed by a sow while sitting
over her eggs; it was supposed she might have lived many years, and her
fecundity appeared to be permanent. Other geese have been proved to
reach the age of 70 years." MOUBRAY _on Poultry_, p. 40.

It appears in Dr. STARK'S _Experiments on Diet_, p. 110, that "when he
fed upon roasted goose, he was more vigorous both in body and mind than
with any other diet."

The goose at Michaelmas is as famous in the mouths of the million, as
the minced-pie at Christmas; but for those who eat with delicacy, it is
by that time too full-grown.

The true period when the goose is in its highest perfection, is when it
has just acquired its full growth, and not begun to harden. If the March
goose is insipid, the Michaelmas goose is rank; the fine time is between
both, from the second week in June to the first in September: the leg is
not the most tender part of a goose. See Mock Goose (No. 51).

_Green Goose._--(No. 60.)

Geese are called green till they are about four months old.

The only difference between roasting these and a full-grown goose,
consists in seasoning it with pepper and salt instead of sage and onion,
and roasting it for forty or fifty minutes only.

_Obs._ This is one of the least desirable of those insipid premature
productions, which are esteemed dainties.

_Duck._--(No. 61.)

Mind your duck is well cleaned, and wiped out with a clean cloth: for
the stuffing, take an ounce of onion and half an ounce of green