Irish Roast Goose with Potato Stuffing

From “Guide to Cooking Fish and Game”

Ingredients:

1 goose

1 teaspoon salt

¼ teaspoon pepper

Stuffing:

10 medium potatoes, boiled and diced

1 tablespoon fat

1 cup onions, chopped

½ cup celery, chopped

¼ teaspoon pepper

4 slices bread, crumbled

¼ pound ground salt pork

2 eggs, beaten

1 teaspoon poultry seasoning

1 teaspoon salt

Before beginning, clean and dry the goose, and then rub inside and out with one teaspoon salt and ¼ teaspoon pepper.

Reserve potato water for basting.

Put fat in skillet and partially cook onions and celery, but do not brown.

Combine all the ingredients into a stuffing mixture, stuff goose and roast in a moderate oven 3-4 hours, basting from time to time with potato water.

Serves 6-8, depending on size of goose.