(cut large ones into quarters) and put them in a large saucepan. Add
boiling water to cover and simmer, covered, about 15 minutes or until
just tender. Drain. Chop rather coarsely. Heat butter (or margarine) in
large heavy skillet. Add celery and cook gently 3 minutes, stirring. Add
half of bread crumbs and cook gently, until crumbs are lightly browned,
stirring. Put remaining crumbs in large bowl. Add salt, pepper, sage,
savory, marjoram and nutmeg. Toss lightly. Add onions and celery-crumb
mixture and toss again lightly. Cool. Heat oven to 400F (205C). Rub
goose inside and out with lemon juice. Sprinkle inside generously with
salt and pepper. Stuff neck cavity with some of stuffing and fasten neck
skin to body with a skewer. Stuff body cavity with rest of stuffing,
skewer opening closed and lace closed with string. Tie legs and wings
close to body. Prick skin all over bird to let fat escape.
breast side down, on rack in large roasting pan. Add bouillon cubes to 2
cups (500ml) boiling water and stir until dissolved. Pour over goose.
Roast 60 minutes, uncovered. Pour off and discard all drippings. Turn
goose over and pour 2 cups (500ml) boiling water over it. Continue
roasting for another hour. Pour off drippings in pan again. Prick goose
again all over and continue roasting about 90 minutes more or until
tender. Put goose on hot platter and keep warm while making gravy.
Note : Goose
has a high proportion of fat and bone to meat, so allow at least 1lb
(450g) per person.