INGREDIENTS

INSTRUCTIONS

Periodically remove fat from the roasting pan.
Remove the cooked goose from the oven and place the bird on a large platter
for presentation, being sure to keep it warm.
Pour off the excess fat from the roasting pan and deglaze the pan using the
reserved vermouth and beef bouillon mixture in which the prunes were boiled
and the remaining one-third cup of port wine. Boil the mixture down
rapidly, scraping the pan to pull up the drippings. Strain the mixture and
thicken with cornstarch if desired. Otherwise, place in a sauce boat and
serve with the goose to be carved at the holiday dinner table.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Dec 12, 1998, converted by MM_Buster
v2.0l.

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”