Prepare the goose, make the stuffing and insert this in the body of the bird.
Truss the goose, and prick the skin of the breast.
Roast bird in a fairly hot oven (375o-400° F., Gas 5-6) 2 1/2 hr.—until tender.
When almost cooked, dredge breast with flour, baste with some of the hot fat and finish cooking.
Remove trussing string; dish the bird.
Serve with apple sauce and beef gravy handed separately.
Gravy made from goose giblets is very rich, but may be served instead of beef gravy, if desired.