poultry, brains, etc. (the greater the variety the better), served on
the same platter, and in Spain all kinds of cold vegetables are fried in
batter and served together.


ROAST GOOSE

All goose meat tastes better if it is well rubbed with salt, ginger and
a little garlic a day previous to using.

Stuff goose with bread dressing, or chestnut dressing, a dressing of
apples is also very good. (See "Stuffings for Meat and Poultry".) Sew up
the goose, then line a sheet-iron roasting-pan with a few slices of
onion and celery and place the goose upon these, cover closely, roast
three hours or more, according to weight. If the goose browns too
quickly, cover with greased paper or lower the heat of the oven. Baste
every fifteen minutes.


GESCHUNDENE GANS

Take a very fat goose for this purpose. After cleaning and singeing, cut
off neck, wings and feet. Lay the goose on a table, back up, take a
sharp knife, make a cut from the neck down to the tai. Begin again at
the top near the neck, take off the skin, holding it in your left hand,
your knife in your right hand, after all the skin is removed, place it
in cold water; separate the breast from back and cut off joints. Have
ready in a plate a mixture of salt, ginger and a little garlic or onion,
cut up fine. Rub the joints and small pieces with this, and make a small
incision in each leg and four in the breast. Put in each incision a