Tyrone roast goose

Yield: 4 servings

Measure Ingredient
\N \N Goose
6 cups Breadcrumbs
3 tablespoons Sage
½ cup Chopped cooked bacon
4 ounces Butter
4 xes Finely chopped shallots
2 xes Eggs
\N \N Salt and pepper
½ x Lemon

Wash and dry goose. Cut off any excess fat from around neck cavity.

Prick skin well all over. Rub skin with lemon, and season. Fry shallots in butter until softened, mix with breadcrumbs, sage and bacon, season and bind with eggs, and use to stuff bird. Sew up.

Place in a very hot oven, 475F, for 10 minutes.

Then reduce heat to 340F, and cook for 3½ - 4 hours. Serve with applesauce.

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