Baked Goose with Wine Sauce
- 1 Wild goose
- 3 Dozen prunes
- Chicken broth
- 1 Onion; chopped
- 1/2 Stick butter
- 1 c Soft bread crumbs
- 1/2 lb Sausage
- 1 Egg
- Salt and pepper to taste
- 1/2 ts Sage
- 1 tb Minced parsley
---------------------------------WINE SAUCE---------------------------------
3 c Chicken broth
4 tb Goose drippings
1 tb Each wine; brandy & gin
Flour to thicken
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, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
3 c Chicken broth
4 tb Goose drippings
1 tb Each wine; brandy & gin
Flour to thicken
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
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
