Instructions: Periodically remove fat from the roasting pan.

Remove the cooked goose from the oven and place the bird on a large platter for presentation, being sure to keep it warm.

Pour off the excess fat from the roasting pan and deglaze the pan using the reserved vermouth and beef bouillon mixture in which the prunes were boiled and the remaining one-third cup of port wine. Boil the mixture down rapidly, scraping the pan to pull up the drippings. Strain the mixture and thicken with cornstarch if desired. Otherwise, place in a sauce boat and serve with the goose to be carved at the holiday dinner table.

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