Following directions for roast duck, brown the goose for 15 minutes in the hot oven. Turn goose on its side, lower heat to 350 degrees, and continue roasting. Baste every 15 to 20 minutes with 2 or 3 tablespoons of boiling water, and remove excess accumulated fat. A bulb baster is useful for this; tilt the pan and suck the fat out. Turn goose on its other side at the halfway mark, and on its back 15 minutes before the end. The goose should be done in 2 hours and 20 to 30 minutes, when the drumsticks move slightly in their sockets, and, when the fleshiest part of one is pricked, the juices run a pale yellow. Do not allow the goose to overcook or the meat will dry out.