2 onions, finely chopped
2 cups of bread, soaked and squeezed almost dry
2 dessertspoons of lard, butter or beef dripping
salt and pepper
a dessertspoon of mixed herbs
2 goose breasts


1. To make the stuffing, mix together the onion, soaked bread, lard, butter or beef dripping, some salt and pepper and some mixed herbs

2. Slice down the two goose breasts and put the stuffing in the middle.

3. Wrap the breasts in several rashers of streaky bacon and then wrap them in tinfoil so as to make into a parcel.

4. Place in the oven for 45 minutes at 200øC.

Eat hot or cold with salad or pickles.