Instructions: Peel and cut the onions into quarters. Place them in a large saucepan, add just enough boiling water to cover, and simmer, covered, for about 15 minutes or until just tender. Drain, cool, and coarsely chop the onions.

Warm the butter or margarine in a large heavy skillet. Add the chopped celery and gently saute for about 3 minutes, stirring frequently. Add half the bread crumbs and cook gently until lightly browned, stirring frequently to combine.

Place the remaining bread crumbs in a large mixing bowl. Add the salt, pepper, sage, savory, marjoram, and nutmeg. Toss to combine the ingredients. Add the prepared onions and the sauteed celery and bread crumb mixture to the bowl and toss again to combine. Let cool before stuffing the goose.

Pre-heat the oven to 400-F degrees. rub the goose inside and out with lemon juice. Generously sprinkle the inside of the goose with salt and pepper.

Stuff the neck cavity with some of the prepared stuffing and fasten the neck skin to the body of the goose with a skewer.

Stuff the body of the goose with the remaining stuffing, skewering and lacing the end closed. Tie the legs and the wings to the body with butchers twine. Prick the skin of the goose all over, to let the fat escape while roasting.

Place the bird, breast side, down on the rack of a large roasting pan. Add the bouillon cubes to the two cups boiling water and stir until dissolved, pour the mixture over the goose.

Roast for one hour, uncovered. Pour off half the drippings and discard.

Turn the goose over and pour two cups of boiling water over the bird.

Continue roasting for another hour.

Pour off the drippings from the pan, again. Prick the skin of the goose all over and continue roasting for about 90 minutes more, or until tender.

To serve, place the goose on a large platter; remove the twine and skewers to carve.

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