1 wild goose
3 dozen prunes
chicken broth
1 onion; chopped
1/2 stick butter
1 cup soft bread crumbs
1/2 pound sausage
1 egg
salt and pepper to taste
1/2 teaspoon sage
1 tablespoon minced parsley

Wine Sauce
3 cups chicken broth
4 tablespoons 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 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.
Yield: 6 Servings