1 pair (or more) of goose breasts
1/4 cup flour
Salt and pepper to taste
1/4 cup bacon fat
Water or milk
Skin the goose and slice out the whole breasts.
Slice about 1/4 inch thick, across the grain.
Dredge in seasoned flour, and pound, to tenderize.
Fry in hot fat for 1 minute on each side.
Remove the meat from the pan and stir in 1 tbsp. flour for each 1 tbsp. fat remaining.
When smooth, stir in water or milk to make gravy of the right consistency.
Add salt, pepper, or other condiments to the gravy, and pour it over the fried goose breasts.