English Stuffed Goose:

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 saucein the pan. Serve the goose with the whole apples.

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