Gut the goose, rinse thoroughly and pat dry with kitchen paper. Season with salt and pepper and rub the inside with mugwort.soak the bread in milk and squeeze well. Mix the eggs and the rolls. Chop the giblets and fry them with the onion in the butter, season and taste. Mix with the breadcrumbs. Stuff goose with it and pin the opening with toothpicks.Place goose breast side down on grill and grill as directed.Turn once after two-thirds of grilling time.To make skin crispier, brush goose with butter or salt water about 10 minutes before end of grilling time.Slide onto 2nd rack grill and grill for 120-150 minutes at 170-190°C. Turn after 90 minutes. Turn after 90 minutes.Serve the goose best with red cabbage and potato dumplings.