Draw the goose, pick off all the stubble-feathers; scald the legs, and rub off the skin with a cloth; cut the tips of the feet, and twist the legs round, so as to let the web of the feet rest flat upon the thighs; then truss the goose in the ordinary way as directed for pheasants: place it on a spit, and roast it before a brisk fire for about three-quarters of an hour, and when done, dish it up with watercresses round it; pour some gravy under, and serve.
Ducklings are roasted and served in the same way as the above.