(Recipe #7, page 149)
An old wild goose is even tougher than an old domestic goose. Therefore roast a whole goose only when it is young. If it is older, cut it into small pieces as described in section I, pour boiling vinegar with bay leaves and cloves over it, and marinate it for 8 days, turning the pieces daily. Then prepare it like jugged hare, but omitting the sugar.
Rub a goose to be roasted inside and out with salt as well as pepper and nutmeg and roast it like a domestic goose (but unstuffed) with butter and good suet until it is tender and lightly browned. During the last half hour, add half a cup of cream to produce a tasty gravy.
Translated by David Green.