Season a fat goose with salt and pepper, and rub well with vinegar. Then core small apples and fill the goose with the whole apples. Put in the baking-pan, sprinkle with flour; pour over 1 cup of hot water; add a lump of butter and bake until done. Baste often with the Sauce in the pan. Serve the goose with the whole apples.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)