1 6- to 8- pound wild goose
juice of 1 lemon
salt, pepper
1/4 cup butter
1/4 cup chopped onion
1 cup chopped tart apple
1 cup chopped dried apricots
3 cups soft breadcrumbs (made from day-old bread)
1/2 teaspoon salt
1/8 teaspoon pepper
4 to 6 slices bacon
melted bacon fat

Sprinkle goose inside and out with lemon juice, salt and pepper. Melt butter in a large saucepan. Add onion and cook until tender. Stir in apple, apricots, breadcrumbs, salt and pepper. Spoon stuffing lightly into cavity. Close opening with skewers and string. Caver breast with bacon slices and cheesecloth soaked in melted bacon fat. Place goose breast up on rack in roasting pan. Roast in 325°F. oven 20 to 25 minutes per pound or until tender, basting frequently with bacon fat and drippings in pan. If age of goose is uncertain, pour 1 cup water into pan and cover last hour of cooking. Remove cheesecloth, skewers and string. Serves 6 to 8.

Red cabbage and corn fritters make delicious accompaniments.