Recipe Archives->Gamebirds->Roast Goose 24

 
Goose with Sauce Madame
 
1 goose
1 ts sage
1 ts parsley
1 ts hyssop (or mint)
1 ts savory
1 hard pear, peeled, cored and chopped
1 quince, pared, cored and chopped
2 garlic clove, finely minced
1 c grape, seedless
1/4 c bread crumbs
1/2 ts cinnamon
1/4 ts ginger
1/4 c vinegar
1/4 c wine, red
1/2 ts salt, or to taste

Stuff the goose with a mixture of the fruits, herbs, and garlic,
sew or skewer closed, and roast on a rack in an open roasting pan
at 325 degrees for 30 minutes per pound. Pour off the fat as it
accumulates, and set aside When goose is about done, make a sauce
by blending together the breadcrumbs vinegar, spices, and wine,
with a little of the accumulated fat (about 1/4 cup is probably as
much as most people would find palatable). Pour over the goose, or
serve separately.

Printable version: roast-goose24.txt.