Catholic Recipe: Wayz-Goose (Stuffed Leg of Pork)
Also Called: Waygoose; Wayzegoose
The feast of Saint Clement or "Old Clem" on November 23 is still observed in the dockyards of London. The instrument of his martyrdom was an anchor around his neck, so he is portrayed with an anchor as his emblem. The vane in the church of St. Clement in London is formed with an anchor, and is closely tied with English blacksmiths because of their iron craft. 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 and roasted.
A wayzgoose was also entertainment given by a master printer to his workmen each year on or about St. Bartholomew's Day (August 24). The feast day marked the traditional end of summer and the long light and the start of the season of working by candlelight. Later, the word wayzgoose came to refer to an annual outing and dinner for the staff of a printing operation.
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