ROAST GOOSE

From 1922:

Truss the goose, and carefully remove all fat from the inside before stuffing with onion forcemeat. When putting in the stuffing it is a good plan to insert with it a lemon so thinly peeled that all the white remains on; this will absorb much of that richness that many people object to in roast goose, but precautions must be taken to avoid cutting into the lemon when carving the bird. Put into a hot oven and cook gradually, allowing two to two and a half hours, according to size. Frequently baste with boiling fat. Serve with apple sauce, which is made by paring, coring, and quartering six good-sized apples. Put them in a saucepan with enough water to moisten, and boil till soft enough to pulp. Beat them up, adding sugar to taste and a small piece of butter.