Recipe: Jewish Stewed Goose

Clean and cut a fat goose into pieces; season with salt, pepper and ginger. Put in a stew-pan with 1 sliced onion, 2 cloves of garlic, 1 bay-leaf, thyme and a few peppercorns; add the juice of a lemon. Cover with hot water and let cook until tender. Thicken with flour and serve hot with apple-Sauce.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)