Roast Goose

• 1 (10 lb.) goose
• 4 c. mashed potatoes
• 2 c. fine bread crumbs
• 1 tsp. salt
• 1/2 c. milk
• freshly ground black pepper to taste
• 6 scallions
• 1 c. melted butter
• 2 eggs, beaten
• 1/2 c. sliced ripe olives
• 1/4 c. minced parsley

1. If necessary, singe and clean the goose.
2. Pat dry.
3. Rub the cavity with salt.
4. Combine the other ingredients and stuff into the goose.
5. Secure the opening with skewers and truss.
6. Prick the skin thoroughly with a fork so that fat will run out.
7. Put goose on rack in a roasting pan, breast side up.
8. Sprinkle with salt and pepper.
9. Roast in 350u0b0 oven for 3 1/2 hours.
10. At the end of one hour, add a cup of water to the pan and baste every half hour with the drippings.
11. Serves 8.

goose, potatoes, bread crumbs, salt, milk, freshly ground black pepper, scallions, butter, eggs, olives, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320573 (may not work)