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1 Goose
1 teaspoon Sage
1 teaspoon Parsley
1 teaspoon Hyssop (or mint)
1 teaspoon Savory
1 Pear, hard; peeled, cored & chopped
1 Quince; pared, cored & chop
2 Garlic clove; finely minced
1 cup Grape, seedless
1/4 cup Bread crumbs
1/2 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 cup Vinegar
1/4 cup Wine, red
1/2 teaspoon Salt; or to taste
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. Yield: 8 Servings.
1 teaspoon Sage
1 teaspoon Parsley
1 teaspoon Hyssop (or mint)
1 teaspoon Savory
1 Pear, hard; peeled, cored & chopped
1 Quince; pared, cored & chop
2 Garlic clove; finely minced
1 cup Grape, seedless
1/4 cup Bread crumbs
1/2 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 cup Vinegar
1/4 cup Wine, red
1/2 teaspoon Salt; or to taste
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. Yield: 8 Servings.