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
INSTRUCTIONS:
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.