Recipe - Baked Goose With Wine Sauce

1 Wild goose
3 Dozen prunes
Chicken broth
1 Onion; chopped
One half Stick butter
1 cup Soft bread crumbs
One half pound Sausage
1 Egg
Salt and pepper to taste
One half teaspoon Sage
1 tablespoon Minced parsley

WINE SAUCE
3 cup Chicken broth
4 tablespoon Goose drippings
1 tablespoon 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 34 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 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.