“Take the goose, pull off the feathers, make a fire about her, not too close for smoke to choke her, or burn her too soon, not too far off so she may escape. Put small cups of water with salt and honey… also dishes of applesauce. Baste goose with butter. She will drink water to relieve thirst, eat apples to cleanse and empty her of dung. Keep her head and heart wet with a sponge. When she gets giddy from running and begins to stumble, she is roasted enough. Take her up, set her before the guests: she will cry as you cut off any part and will be almost eaten before she is dead… It is mighty pleasant to behold.”
—Wesker, Secrets of Nature.
(found in M.F.K. Fisher’s How to Cook a Wolf.)
"…When he begins to roast, he will walk about, and cannot get forth, for the fire stops him. When he is weary, he quenches his thirst by drinking the water, by cooling his heart, and the rest of his internal parts. The force of the Medicament loosens and cleans his belly, so that he grows empty. And when he is very hot, it roasts his inner parts. Continually moisten his head and heart with a Sponge. But when you see him run mad up and down, and to stumble (his heart then wants moisture), wherefore you take him away, and set him on the table to your guests, who will cry as you pull off his parts. And you shall eat him up before he is dead."
—Giambattista della Porta, Magia Naturalis.
(found here: http://www.florilegium.org/files/FOOD-MEATS/duck-goose-msg.text)