Port Wine Sauce
For Roasted Goose with Sage and Onion Dressing From the Victorian Christmas Dinner of the Manassas Gourmet Club.Original recipe is from Eliza Action, "Master Cookery in All its Branches" 1848.
Ingredients
  • 1/2C Port
  • 1tsp Mustard
  • Pinch Cayenne Pepper
  • Salt to Taste
Instructions
  1. Combine the ingredients in a small saucepan and heat.
  2. Just before serving the goose, slit open the breast of the goose and pour the sauce on top