Make a stuffing of bread, butter, salt, pepper, sage, thyme and
onions; it requires but little butter, as geese are generally fat;
wash it well in salt and water, wipe it, and rub the inside with salt
and pepper. A common sized goose will roast in an hour, and a small
one in less time; pour off nearly all the fat that drips from the
goose, as it will make the gravy too rich. Make hash gravy of the
giblets the same as for turkey.


Ducks.

Wild ducks are generally cooked without stuffing, and for those that
like them rare, fifteen or twenty minutes will be long enough; for
common ducks, a stuffing should be made the same as for a goose; they
will roast in half an hour. Currant jelly and apple sauce should be
eaten with ducks and geese.


Chickens.

A large fowl will roast in an hour, and a small one in half an hour;
boil the livers and gizzards in a skillet with a pint of water; thicken
and season for gravy. The breasts of the chickens should be rubbed with
butter or lard to keep them from breaking. Tie the legs in, to keep them
from bursting out. When butter is scarce, it is a good way to make rich
short cake to stuff poultry with; it will require nothing added but
pepper, parsley, &c.


To Roast Beef.