• 1 ten- to fifteen-pound goose, or 2 four-pound ducks or chickens
• 2 cup chopped parsley
• 2 cup seedless grapes
• 12 whole cloves of garlic, or to taste
• salt to taste
• 3 hard-boiled egg yolks
• 1/2 cup cider vinegar

1. Preheat the oven to 450º F.

2. In a bowl, combine grapes, garlic, parsley, and salt. Stuff the goose, ducks or chickens with this mixture.

3. Put the bird on a rack in a roasting pan, and put it in the oven. Reduce heat to 350º, and roast for 20 minutes per pound for the goose, or 25 minutes per pound for the ducks or chickens, or until the fowl is cooked through. Draw grease out of the pan frequently.

4. Remove from oven and allow to cool for about fifteen minutes. Remove the stuffing, and put it in a blender or food processor. Add the egg yolks and vinegar and purée the mixture.

5. Put the roast goose on a serving platter and pour the sauce over it.

Yields two cups of sauce. Serves six to eight.

A Boke of Gode Cookery
© 1999 James L. Matterer