Goose, to stuff.
Having well washed your goose, dry it, and rub the inside with pepper and salt. Crumble some bread, but not too fine; take a piece of butter and make it hot; cut a middle-sized onion and stew in the butter. Cut the liver very small, and put that also in the butter for about a minute just to warm, and pour it over the head. It must then be mixed up with an egg and about two spoonfuls of cream, a little nutmeg, ginger, pepper and salt, and a small quantity of summer savory.