Stuff the goose with a mixture of the fruits, herbs, and garlic; sew or skewer closed, and roast on a rack in an open roasting pan at 160ºC or 30 minutes per pound. Pour off the fat as it accumulates, and set aside When goose is about done, make a sauce by blending together the breadcrumbs vinegar, spices, and wine, with a little of the accumulated fat (about quarter cup is probably as much as most people would find palatable). Pour over the goose, or serve separately. -Pleyn Delit Hieatt and Butler Submitted By SAM WARING <curmudgn@flash.net> On WED, 01 NOV 1995 134731 GMT