Duck, Goose & Chicken Hatchery

Goose with Orange Sauce


meat from leftover goose
2 onions, chopped
2 carrots, sliced
2 sticks celery, chopped
3 tblsp goose dripping
2 tblsp flour
Grated rind and juice of one large orange
3/4 pt equal quantities red wine and giblet stock
1 large mushroom, chopped
2 tsp. red currant jelly
Salt and pepper


Fry onions, carrots and celery in dripping until soft.  Stir in flour and cook for 3 minutes.  Gradually add the stock, wine and orange juice stirring constantly.  Add orange rind, red currant jelly and mushrooms.  Simmer for 5 minutes stir in diced goose and season to taste.  Simmer gently for 40 minutes.  Serve with boiled rice, orange segments, green peas and salad.