Directions
Cook goose with the bacon, quartered onion until well done - about 3 hours in a covered Dutch oven, with enough water to almost cover the goose. When the goose is well done, remove the cover and cook until the drippings are thick and the goose starts to slightly brown.
Remove goose, drippings and cool. Mince the meat and add 3/4 cup Hellman's mayonnaise, 1 cup finely chopped celery, 2 tablespoons chopped onion, a little green pepper if you have it, and 2 teaspoons of lemon juice. Add additional salt and pepper if needed. Cool, serve as a main course salad.
Taste the drippings, and if delicious, as they should be, add a little to the salad, mixing well.
