Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Soak in salt water 2 hours before cooking. Make a mashed
potato dressing seasoned with onion, butter, pepper and salt.
Fill the body of the goose, grease it all over well with butter
and dredge with flour. Place in a pan with a pint of water, baste
well and cook 2 hours. Serve with onion gravy and apple sauce.