|Young goose||9 Pound (1 Whole)|
|Water||1⁄4 Cup (4 tbs)|
|Flour||1 Tablespoon (For Dredging)|
|Goose fat/Beef drippings||2 Tablespoon|
|Raw potatoes||2 Pound|
|Chopped thyme||1⁄2 Teaspoon|
|Sage leaves||1 , crumbled|
Boil the potatoes in salted water in their jackets.
Peel and mash them while still warm.
Lightly fry the onions and liver in butter.
Add to the mashed potatoes, together with the herbs and seasonings.
Be generous with the pepper, as the stuffing should taste slightly "hot." Put the stuffing into the belly of the bird and sew up the vent.
Do not overstuff, or the stuffing will swell and burst out in the cooking.
Plaster the bird with the drippings and lay on a roasting pan with the water.
Bake for approximately 2 hours in a moderate oven (360°).
Baste from time to time.
In the last half hour, dredge the breast with a little flour.
Baste with hot fat and allow to crisp.