1 lemon
1 onion (apple size), chopped
1 c. chopped apple, any kind
1/2 c. butter (not diet, it burns)
1 c. chopped apricots, dried, canned or fresh
1 double handful of croutons (not sage or garlic)
4 slices bacon

Pluck the bird. Pick and singe the pinfeathers off. Soak in lightly salted cold water for 4 hours. Cut lemon in quarters. Rub bird with the lemon inside and out. Squeeze remaining juice into the cavity. Saute the onion in the butter until soft. Add apple, apricots, croutons, and salt and pepper to taste.

Stuff the bird with this mixture. Use needle and thread to sew him tightly shut. Skewer strips of bacon on the top of the bird. Place him beast side up - naturally - in a brown paper bag and pop him into the roasting pan. An oven set to 325 degrees should do nicely, allowing 30 minutes per pound of raw goose.

When the goose is tender, check to see if the breast is browned to suit your eye. If not, uncover it and place it under the broiler for the few minutes needed to brown the skin on his breast.