Stuffed goose

• 1 large goose
• juice from 2 lemons
• beef broth
• 400

Preheat the oven to 180°C.

Flame the goose, remove the guts and wash the bird with water and lemon juice.

Pour a little hot broth over the breadcrumbs in a large bowl and leave to cool.

Finely chop the mortadella. Mince the parsley. Crumble the sausagemeat.