cold water and boiling down to about three pints; by then straining
and setting away to cool, and in the morning skimming off all the fat
and turning off the clear stock. The bones may, instead, be used for a
soup.


Roast Goose.

Stuff the goose with a potato dressing made in the following manner:
Six potatoes, boiled, pared and mashed fine and light; one table-
spoonful of salt, one teaspoonful of pepper, one spoonful of sage, two
table-spoonfuls of onion juice, two of butter. Truss, and dredge well
with salt, pepper and flour. Roast before the fire (if weighing eight
pounds) one hour and a half; in the oven, one hour and a quarter. Make
gravy the same as for turkey. No butter is required for goose, it is
so fat. Serve with apple sauce. Many people boil the goose half an
hour before roasting, to take away the strong flavor. Why not have
something else if you do not like the real flavor of the goose?


Roast Duck.

Ducks, to be good, must be cooked rare: for this reason it is best not
to stuff. If, however, you do stuff them, use the goose dressing, and
have it very hot. The better way is to cut an onion in two, and put
into the body of the bird; then truss, and dredge with salt, pepper
and flour, and roast, if before the fire, forty minutes, and if in the
oven, thirty minutes. The fire must be very hot if the duck be roasted
in the kitchen, and if in the oven, this must be a quick one. Serve
with currant jelly and a sauce made the same as for turkey.