- 1 (10–14-pound) goose
- Salt and pepper
- 20 large prunes
- Remove neck and giblets from goose. Sprinkle cavity with salt and pepper. Cook neck and gizzard to make stock.
- Simmer goose liver and prunes in water for about 15 minutes. Drain. Put liver into small dish. Cover with Madeira and let it marinate.
- When prunes are cool enough to handle, pit them. Cut Madeira-flavored liver into as many pieces as there