Sause for a goose
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Sause for a goose". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Sause for a goose. Take a faire panne, and set hit under the goose whill sche rostes (while it is roasting) ; and kepe clene the grefe that droppes thereof, and put therto a godele of wyn and a litel vynegur, and verjus, and onyons mynced or garlek; then take the gottes (guts) of the goose, and slitte hom, and scrape hom clene in watur and salt, and so wassh hom, and fethe hom, and hak hom smal; then do all this togedur in a postenet (pipkin) and do therto raisinges of corance, and pouder of pepur, and of gynger, and of canell, and hole clowes, and maces, and let hit boyle, and serve hit forthe.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Sauce for a gos. Take percelye, grapis, clowes of garleke, and salte, and put it in the goos, and lete roste. And whanne the goos is y-now, schake out that is with-in, and put al in a mortre, and do ther-to .iij. harde 3olkes of egges; and grynd al to-gedre, and tempre it vp with verious, and caste it upon the goos in a faire chargeour, and so serue it forth. [Two Fifteenth-Century Cookery-Books]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

corance: Raisins made from corinth grapes (a.k.a currants).

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <>. Accessed on April 2, 2020, 12:07 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on April 2, 2020, 12:07 pm.

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