Wash, clean, stuff and truss a young goose. Sprinkle with salt and pepper, garlic and onion powder, and arrange four strips of lean salt pork, bacon or pancetta over the breast.

Put on rack in a roasting pan with dripping rack, and bake in a 375°F for two hours, basting every fifteen minutes with drippings from pan.

Remove pork, after 90 minutes of cooking.

Remove goose from oven to a hot serving dish and garnish with parsley and strings of holly berries.

CHESTNUT STUFFING:

Cook 1/2 tablespoon finely chopped shallots and 2 cloves minced garlic with 6 tablespoons butter for five minutes.

Add 1/4 pound sausage meat finely chopped, twelve fresh mushrooms finely chopped, and 1 cup chestnut puree.

Cook seven minutes, season with salt, pepper, a pinch each of garlic and onion powder, rubbed sage (or Bell Seasoning), and thyme, and add 1/2 tablespoon finely chopped fresh Italian parsley. Bring to a boil and add 1/3 cup soft bread crumbs or stuffing and two dozen whole boiled French chestnuts. If dry, moisten with chicken or turkey broth.

Cool mixture before using for stuffing.