Goose With Sauce Madame

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 On WED, 01 NOV 1995 134731 GMT