Specific directions for roasting goose are not given, because the methods differ in no way from those already given for roasting DUCK. Very young goose, or green goose, is usually roasted without being stuffed, just as young DUCK. Older goose, however, is stuffed, trussed, and roasted just as old DUCK. A very old goose may be placed in a roasting pan and steamed until it is partly tender before roasting. Apples in some form or other are commonly served with goose. For example, rings of fried apple may be used as a garnish, or apple Sauce or stewed or baked apples may be served as an accompaniment. Make gravy if desired.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)