Clean and season a goose and stuff with Oysters well seasoned with salt, pepper, parsley, thyme and bits of butter rolled in fine bread-crumbs. Put in a baking-dish. Pour over the Oyster liquor and a little hot water; let bake until done. Baste as often as necessary. Serve with red currant jelly.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)