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Roast Goose with Sauce Madame England, 1378

5 lb To 6 lb goose
1/2 ts Sage
1 ts Parsley
1 ts Hyssop
1/2 ts Savoury
4 tb Quince jelly
2 To 3 pears (1 cup); peeled, cored, and chopped
1 cl Garlic; crushed
1/2 c Grapes; peeled and seeded
1/2 c Jellied chicken or veal stock
1/2 c Red wine
1/4 ts Ginger
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Galingale (opt'l)


Stuff the goose with the herbs, quince jelly, pears, garlic, grapes, and seasoning to taste. Roast the goose. (3 hours at 325f ?)

Carve it and put the pieces and the stuffing in a saute' pan with the gravies and the stock. Cook until reduced a little and add the wine and spices, with salt to taste. Simmer for a few minutes, until the wine has been absorbed, and serve.


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