578. Goslings.—A green goose roasted plain, and served with a little gravy, is generally sent up for second courses; but if the larger ones are used, they must be stuffed with sage and onions, but very few would choose such a thing for a roast second course, whilst green geese in their season are great favorites; truss them by cutting off the leg at the knuckle, and the wing at the first pinion, fixing them at the side with skewers to throw the breast up; a full-grown goose will take one hour to roast, but a green one not more than half an hour.