Baked Gosling

Basted gosling stuffed with mashed potatoes, pork, onion and seasonings.

Select a gosling--not very young, for the flesh is then flabby--and after it has hung for a day or so, pluck, singe and draw it; then put it in water with a little salt, and let it remain for several hours, to remove the strong taste. Wash and wipe the inside, and fill it with a stuffing made with finely-mashed potatoes, a little lump of butter, a pinch of salt or fresh pork chopped very fine, a minced onion and a small quantity each of chopped parsley, thyme and sage. Sew it up, truss and grease it all over with butter or lard. Put it on a trivet on a baking-dish with the giblets; pour into the dish one breakfast cupful of boiling water, and put it into a quick oven. Baste frequently, turning it round now and then so as to brown on both sides. When thoroughly cooked, put on a dish with gravy, and serve with onion sauce.