fill the interior with the following
stuffing. About 20 fine mushrooms,
chopped very finely with the liver
of the goose, a pinch of parsley,
and a clove of garlic; to this add ½
lb of fresh butter, and ¼ lb of
anchovy butter.
Knead all very well together
before stuffing the bird; sew up the
opening and roast the goose on the
spit, exactly as for an unstuffed
bird.
Even if the goose is not an
excessively fat one, it will still
render an abundance of jus while it
is roasting, owing to the butter in
the interior. The bird should be