Goose was the traditional main course for a Victorian Christmas, and these days geese are available at many butchers. The quality of the goose absolutely affects the final product; the best I have found are from Quebec, but there are also lovely Brethren geese from Mennonite farmers. Determine the amount of brine you will need by placing the goose in a pot and adding water until it's completely immersed. Measure the water and then make up the brine according to the following recipe.