Baked Goose

Select a young goose; singe and draw it, and wipe it carefully inside and out. Boil three good-sized potatoes; when done mash them; add to them an equal quantity of soft breadcrumbs, half a can of mushrooms chopped fine, a teaspoonful of onion juice, a saltspoonful of celery seed, or half a cupful of chopped celery, and a rounding teaspoonful of salt; mix these together, stuff them into the goose; sew up the vent, put the goose in shape, stand it in a baking-pan, and pour in the pan a quart of strained tomatoes; add a teaspoonful of salt and a tablespoonful of chopped onion; bake in a quick oven until the goose is thoroughly browned. Cool the oven, and bake slowly for one hour and a half, basting frequently. When done there should be sufficient sauce in the bottom of the pan to measure half a pint; strain it in a gravy-boat.