Clean a wild goose and wipe inside and out with a damp cloth; stuff with small seedless grapes. Truss goose, tying legs and wings close to body. Sprinkle with salt and pepper. Roast on a rack at 500 degrees for 30 minutes. Reduce temperature to 300 degrees, cover pan, and roast 2-3 hours, or until a fork slips easily into the breast. Baste frequently with hot chicken stock and pour off excess fat as it accumulates. Uncover for last 30 minutes of roasting. Serve at once with Orange Sauce.

ORANGE SAUCE:

1 c. brown sugar
2 1/2 tbsp. granulated sugar
1 tbsp. cornstarch
1 tbsp. grated orange rind
1 c. orange juice
2 drops Tabasco sauce

Cook over low heat until thick and clean. After removing from heat 1 ounce cointreau may be added, if desired.