Slow-roasted goose with pork and prune dressing and Port wine sauce from Cooking for a Crowd (Updated edition): Menus, Recipes, and Strategies for Entertaining 10 to 50 (page 15) by Susan Wyler

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Creamed Brussels sprouts and chestnuts; Potato and rutabaga puree; Cranberry chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute prosciutto or Serrano ham for Black Forest ham, chicken stock for brown goose stock, turkey livers for goose livers, and any favorite stuffing for the pork and prune dressing.

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