Stuffed Goose
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Stuffed 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:

Stuffed Goose. Clean a tender goose and do not cut it up, boil its gizzard and chop as small as possible, with its liver and chicken livers and gizzards also; beat with pepper, cinnamon, coriander and cilantro, ground thyme, a little vinegar, murri, eggs, salt and chopped onion; cook some of it and taste it; then stuff the goose with it, sew it up and put it in a clean pot; add a little water, oil, and murri and place it in the oven; when the top is browned, turn it over to brown the other side and let it finish cooking, then take it out of the pan and put around it tender citron leaves and cut them, pour its grease on top and serve it, God willing.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <>. Accessed on April 8, 2020, 3:01 am.

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