Baked goose with wine sauce

Yield: 6 Servings

Measure Ingredient
1 \N Wild goose
3 \N Dozen prunes
\N \N Chicken broth
1 \N Onion; chopped
½ \N Stick butter
1 cup Soft bread crumbs
½ pounds Sausage
1 \N Egg
\N \N Salt and pepper to taste
½ teaspoon Sage
1 tablespoon Minced parsley
3 cups Chicken broth
4 tablespoons Goose drippings
1 tablespoon Each wine; brandy & gin
\N \N Flour to thicken

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, .

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