Title: Roast Goose with Sauce Madame England, 1378
Categories: British Medieval Poultry Main
Yield: 4 Servings

5	lb	To 6 lb goose
1/2	ts	Sage
1	ts	Parsley
1	ts	Hyssop
1/2	ts	Savoury
4	tb	Quince jelly
2		To 3 pears (1 cup); peeled, cored, and chopped
1	cl	Garlic; crushed
1/2	c	Grapes; peeled and seeded
1/2	c	Jellied chicken or veal stock
1/2	c	Red wine
1/4	ts	Ginger
1/2	ts	Cinnamon
1/2	ts	Nutmeg
1/2	ts	Galingale (opt'l)

: "Stuff the goose with the herbs, quince jelly, pears, garlic, grapes, and seasoning to taste. Roast the goose." (3 hours at 325f ?) : "Carve it and put the pieces and the stuffing in a saute' pan with the gravies and the stock. Cook until reduced a little and add the wine and spices, with salt to taste. Simmer for a few minutes, until the wine has been absorbed, and serve.

From the _The Forme of Cury_ (1378): : "Take sage, parsley, hyssop, and savoury, quinces and pears, garlic and grapes and fill the geese therewith and sew the hole that no grease come out and roast them well and keep the grease that falleth thereof - take gallantyne and grease and do in a possynet when the geese be roasted enough; take and smite them in pieces and that that is within and do it in a possynet and put therrein wine if it be too thick, do therefore powder of galingale, sweet aromatic powder and salt and boil the sauce and dress the geese in dishes and lay the liquour thereon."

From _The Forme of Cury_ England, 1378 Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove Press, 1992 Typos by Jeff Pruett From: Jeff Pruett Date: 19 Dec 96 National Cooking Echo Ä

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