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As I have said on many occasions, the only thing to do with these beastly birds is eat them!
This is from The Daily Telegraph Cook's Book by Bon Viveur (Johnnie and Fanny Cradock) first published 1964 copyright The Daily Telegraph and Morning Post:
"Another vexed question concerns the ROASTING of a GOOSE. Its greasiness is indigestible and is very rightly frowned upon, so let us see now if we can get rid of the greasiness so that everyone enjoys roast goose.
First hang the plucked drawn bird in a draught for 24 hours, then truss it and stand it on a rack in a meat baking tin. Now think of someone you do not like, (like Mr Goose for example) take a fork and stab the goose viciously all over (Yes! Brilliant!), then roast it dry and slowly at 150 Celsius. As the bird cooks, so the fat will ooze through the fork holes and trickle down into the pan like lava flowing down Vesuvius' sides. Thus your goose bastes himself. When the goose is done you are left with a glorious pan full of goose fat for your terrines, raised pie pastry, sauces and toast."
