I tried this recipe this week, partly for the novelty of cooking a green goose and partly to see how Mrs. Beeton’s instructions would hold up in a modern kitchen. The first surprise was the simplicity — just goose, butter, salt, and pepper. No elaborate seasonings or marinades. I found that the bird roasted beautifully, the butter basting it from within, and the skin crisped up nicely over the fire. The watercress garnish added a delightful peppery freshness that cut through the richness of the goose. This recipe is perfect for the weeknight cook who wants to impress with minimal fuss. The gooseberry sauce, while optional, added a tangy contrast that elevated the dish. I served it with a simple brown gravy, and the whole meal was a hit. Next time, I’ll try it with a pinch more salt — the bird was mild, and the extra seasoning would have balanced the richness even more.