Devilled Goose:

           Devilled Goose:

                   1  8-pound goose

                       Potato Stuffing

       1/4 cup  vinegar

                   1 tsp. pepper

                   2 Tbsp. prepared mustard

                   1 tsp.salt

            1. Cover goose with boiling water and simmer for 1 hour.

            2. Remove, drain and dry.

3. Fill body and neck lightly with Potato Stuffing, skewer and truss

4. Roast in moderately hot oven (350-365 F.) allowing 15 to 20 minutes per pound.

            5. Mix vinegar, pepper, salt, and mustard and use to baste goose.

            6. Serve with Giblet Gravy.

An old, less-tender goose may be prepared this way, allowing 2 hours for simmering instead of 1.         Serves 6.