Goose with Sour Sauce from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• salt and freshly ground black pepper
• tablespoons dry white wine
• sugar
• 4 tablespoons stock
• 6 tablespoons butter
• ½ pound gooseberries
• ¾ pound sorrel
• 2 tablespoons olive oil
• 4 tablespoons butter
• coarse salt
• 8 peppercorns
• bouquet garni (2 stalks celery, thyme, parsley)
• 4 large carrots, sliced
• 2 Spanish onions, sliced
• 1 tender young goose