Catholic Recipe: Wayz-Goose
Also Called: Stuffed Leg of Pork
The feast of Saint Clement is still observed in the dockyards of London. Masters of the trade give a dinner to their workmen and apprentices which features a Wayz Goose, which is not a goose at all but a leg of pork stuffed with sage and onions.
Prepare a stuffing of all of the above ingredients, adding enough milk to make a not too moist mixture. Have the butcher bone the leg (or use the lower half of the foreleg, called a picnic roast) and stuff the cavity, sewing it up with coarse thread. Roast in a 350° F. oven allowing thirty-five minutes to the pound.Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951