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      1 goose
      6 cups bread crumbs
      3 tablespoons sage
      1/2 cup cooked bacon, Chopped
      4 ounces butter
      4 shallots, Finely chopped
      2 eggs
      salt and pepper
      1/2 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 3  1/2 - 4 hours. Serve with applesauce.

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