| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Game | 8 | Servings | |
INGREDIENTS
| 1 | Goose | |
| 1 | ts | Sage |
| 1 | ts | Parsley |
| 1 | ts | Hyssop (or mint) |
| 1 | ts | Savory |
| 1 | Pear, hard; peeled, cored & chopped | |
| 1 | Quince; pared, cored & chop | |
| 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 |
| — Pleyn Delit | ||
| Hieatt and Butler Submitted By |
INSTRUCTIONS
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. SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On WED, 01 NOV 1995 134731 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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