| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Game |
6 |
Servings |
INGREDIENTS
| 1 |
|
Wild goose |
| 3 |
|
Dozen prunes |
|
|
Chicken broth |
| 1 |
|
Onion; chopped |
| 1/2 |
|
Stick butter |
| 1 |
c |
Soft bread crumbs |
| 1/2 |
lb |
Sausage |
| 1 |
|
Egg |
|
|
Salt and pepper to taste |
| 1/2 |
ts |
Sage |
| 1 |
tb |
Minced parsley |
| 3 |
c |
Chicken broth |
| 4 |
tb |
Goose drippings |
| 1 |
tb |
Each wine; brandy & gin |
|
|
Flour to thicken |
INSTRUCTIONS
WINE SAUCE
Cover prunes with chicken broth. Cook until tender. Drain and remove seeds
from prunes. Saute onion in butter. Cook sausage, drain and crumble.
Combine all ingredients and stuff goose. Run goose with oil and bake at 350
for 3-4 hours or until tender. Baste occasionally with drippings. WINE
SAUCE: Boil stock down to 2 cups. Add remaining ingredients, except flour.
Heat thoroughly, add flour to thicken and simmer 5 minutes.
MRS W.W. BURKS (ANNA)
BEDFORD, VA
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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