| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Game |
8 |
Servings |
INGREDIENTS
| 1 |
|
Goose |
| 1 |
t |
Sage |
| 1 |
t |
Parsley |
| 1 |
t |
Hyssop, or mint |
| 1 |
t |
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 |
t |
Cinnamon |
| 1/4 |
t |
Ginger |
| 1/4 |
c |
Vinegar |
| 1/4 |
c |
Wine, red |
| 1/2 |
t |
Salt, or to taste |
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. ~-
Pleyn Delit Hieatt and Butler Submitted By 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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“In the sentence of life, the devil may be a comma–but never let him be the period.”