Sauce for a goose (or chicken) england, 15th century

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"Sauce for a Gos" from "Two Fifteenth-century Cookery Books" "Stuff the goose with parsley, peeled and seeded grapes, garlic; season the stuffing with salt and pepper. When the goose is done, take out the stuffing, put it in a bowl, and mix it with riced hard- boiled egg yolk (1 egg yolk to 1 cup of stuffing.) Mix well and add a little verjuice or cider vinegar. Reheat in a pan and serve with the goose, and its gravy."

_Seven Centuries of English Cooking_ Compiled and Updated by Maxime de la Falaise Grove Press, London, 1992 Typos by Jeff Pruett Submitted By JEFF PRUETT On 04-24-95

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