Now, if you yield to the habits of the place you order a rump of meat.

THE MEAT ON THOSE PARTS OF THE ANIMAL in which the muscles are least called into action, is most tender and succulent; as, for instance, along the back, from the rump to the hinder part of the shoulder; whilst the limbs, shoulder, and neck, are the toughest, driest, and least-esteemed.

After that, fat is seen on the outside, and first upon the end of the rump at the tail head, which continues to move on along the back, on both sides of the spine to the bend of the ribs, to the neck.

At three or four days old the tails should be removed, as near the rump as possible.

Make a sage-and-onion stuffing of the above ingredients, by recipe No. 504; put it into the body of the goose, and secure it firmly at both ends, by passing the rump through the hole made in the skin, and the other end by tying the skin of the neck to the back; by this means the seasoning will not escape.