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 sauce in the pan. Serve the goose with the whole apples.