| 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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