1 Goose
1 t Sage
1 t Parsley
1 t Hyssop (or mint)
1 t Savory
1 Pear, hard — peeled, cored
-& chopped 1 Quince — pared, cored &
-chop 2 Garlic clove — finely minced
1 c Grape, seedless
1/4 c Bread crumbs
1/2 ts Cinnamon
1/4 ts Ginger
1/4 c Vinegar
1/4 c Wine, red
1/2 ts 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. — Pleyn Delit Hieatt and Butler Submitted By SAM WARING <curmudgn@flash.net> On WED, 01 NOV 1995 134731 GMT