Nothing is so d##ious for feast-day or Sabbath eve, for holidays or family festivals as a beautifully roasted, expertly stuffed goose. No other fowl or bird can compare in goodness with a goose which not only looks but also tastes much richer and more satisfying, and which somehow changes every meal into a banquet fit for a king. Surely when Esther asked her royal spouse and the evil Haman to dinner she must have set a goose before them, for only so can you explain the deep satisfaction this meal gave to Ahasuerus, while Haman probably exclaimed: “My goose is cooked.”
If possible, select a goose under eighth months old. The fatter the bird the more juicy the meat. Two dressings are possible. A simple one of 3 pts. of breadcrumbs mixed with 6 oz. goose or chicken fat and one teaspoon each of sage, black pepper and finely chopped onions or a more elaborate one. For the latter, you crumble one loaf of white bread, mix it with three or four well-beaten eggs, add some fried onions, three large chopped apples and raisins to taste. Before putting in the dressing, rub the goose inside and out with a clove of garlic. Do not stuff too full and stitch closely so that no fat will get into the dressing. Roast from two and one-half to three hours. When tender, drain off the fat and thicken the gravy.
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