Sawse Madame
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "Sawse Madame". [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:

Sawse Madame. XXX. Take sawge. persel. ysope. and saueray. quinces. and peeres, garlek and Grapes. and fylle the gees þerwith. and sowe the hole þat no grece come out. and roost hem wel. and kepe the grece þat fallith þerof. take galytyne and grece and do in a possynet, whan the gees buth rosted ynowh; take an smyte hem on pecys. and þat tat is withinne and do it in a possynet and put þerinne wyne if it be to thyk. do þerto powdour of galyngale. powdour douce and salt and boyle the sawse and dresse þe Gees in disshes and lay þe sowe onoward.



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]

Sawce madame. Take sawge, persoly, ysope, saveray, Onyons gode, peres, garlek, I say, And grapes. go fille þy gose þenne And sew þy hole, no grece oute renne. Lay hur to fyre and rost hyr browne, And kepe þo grece þat falles doune. Take galingale and þo grece þat renne, Do hit in posnet, as I þe kenne. Whenne þo gose is rostyd, take hir away, Smyte hir in pesys, I þe pray. Þat is within, þou schalle take oute, Kest in þy posnet with outene doute. 3if hit is thyke do þerto wyne, And powder of galingale þat is fyne, And powder dowce and salt also. Boyle alle togeder er þou fyr go, In a dysshe þy gose þou close Þe sawce abofe, as I suppose. []

Sauce Madame. Recipe sauge, percely, ysop & saueray, quyncis, gode perys, & garlic, & put in þe gosse, & sew þe hole agayn þat no grece go oute; & roste it & leye þe grece þat drops fro þe sawce & etc. []

.xxx. Sauce madame. Tak sauge, persel, ysop. & saveray quinces, perus, garlek, & grapes & fylle the gees therwith & sowe the hole that no grece come out & rost hem wel & kepe the grece that fallith ther of, tak galentyne & grece & do in a possinet, whan the gees beth rosted y nowhgh, tak & smyte hem on pecys, and tak that is withinne & do hit in a possenet, & put therinne wyne if hit be to thick, do therto poudour of galyngale, poudour douce & salt, & boyle the sauce & dresse the geese in dishes & lay the sew onoward. []

To mak sauce madame tak the tharmes of a gose and slit them and shave them clene then tak the gossern the wings the skyn and the soule of the gose and put them all in a pot with mynced onyons mynced wardens and grapes rostid then rost hir and smyt hir in peces and lay here in a chargiour and put the farser in a pot put ther to wyn and sesson it up with pouder and salt and venygar and thou wilt thou may tak yolks of egges sodene herd and cromyd smalle and put ther to and let it be salt and pour it on the peces and serue it. []

To mak sauce madame tak the tharmes of a gose and slit them and shave them clene then tak the gossern the wings the skyn and the soule of the gose and put them all in a pot with mynced onyons mynced wardens and grapes rostid then rost hir and smyt hir in peces and lay here in a chargiour and put the farser in a pot put ther to wyn and sesson it up with pouder and salt and venygar and thou wilt thou may tak yolks of egges sodene herd and cromyd smalle and put ther to and let it be salt and pour it on the peces and serue it. []

Sauce Madame. Take sauge and parsel, ysope, and saveray, and qwynses (quinces), and gode percs pared, and cut hom and garlyk and grapes; then take gees clene wasshen, and fyl the gees therwythe, and sowe wel the hole that no grees go oute, and rost horn wel, and kepe the gresc clene that droppes in the rostynge ; then take galentyne and the grees of the gees, and do hit in a postenet (pipkin); and when the gees byn ynough, take hom of the fpitte and smyte hom on peces, and take that that is within smal hewen, and do it in the postenet; and do therto a litel wyn and raisynges of corance, and pouder of gynger and of canel, and let hit boyle, then dresse thi gees in platers, and poure the sauce above, and serve hit forthe. []

.xxx. Sauce madame. Tak sauge, persel, ysop. & saveray quinces, perus, garlek, & grapes & fylle the gees therwith & sowe the hole that no grece come out & rost hem wel & kepe the grece that fallith ther of, tak galentyne & grece & do in a possinet, whan the gees beth rosted y nowhgh, tak & smyte hem on pecys, and tak that is withinne & do hit in a possenet, & put therinne wyne if hit be to thick, do therto poudour of galyngale, poudour douce & salt, & boyle the sauce & dresse the geese in dishes & lay the sew onoward. []

Sawce madame. Take sawge, persoly, ysope, saveray, Onyons gode, peres, garlek, I say, And grapes. go fille þy gose þenne And sew þy hole, no grece oute renne. Lay hur to fyre and rost hyr browne, And kepe þo grece þat falles doune. Take galingale and þo grece þat renne, Do hit in posnet, as I þe kenne. Whenne þo gose is rostyd, take hir away, Smyte hir in pesys, I þe pray. Þat is within, þou schalle take oute, Kest in þy posnet with outene doute. 3if hit is thyke do þerto wyne, And powder of galingale þat is fyne, And powder dowce and salt also. Boyle alle togeder er þou fyr go, In a dysshe þy gose þou close Þe sawce abofe, as I suppose. []

Sauce Madame. Recipe sauge, percely, ysop & saueray, quyncis, gode perys, & garlic, & put in þe gosse, & sew þe hole agayn þat no grece go oute; & roste it & leye þe grece þat drops fro þe sawce & etc. []

Sauce Madam. Take the yarmazs of a gose flat hem wesch hem skinyn hem clene and the gessez and the lyne & the lefe of the gose & the soule do al in a pot to gedyr boyle hit tendyr take hit up lay hit on a bord pyke a wey the bonys of the whengys & hew hit smal do hit in a pott do ther to onyons mynsyd smal clovys macys & fars the gose with onyons & herbys hewyb wardons mynsyd grapys rose hepe smyte here in pecys lay here in a chargeour & do the farsour in a pott to that othir & wyn & sesyn hit up with poudr salt & venyger and yf thu wilt thu may take yolkes of eyron sodyn hard & ground small & do ther to like hit be salt & pure hit on the perys. []

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


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

sage
parsley
hyssop
savory
quince
pears
garlic
grapes
goose
grease
wine
podour
galingale
salt


[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]


Procedure
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[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]


Bibliography

[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:30>. Accessed on April 13, 2024, 4:50 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:78>. Accessed on April 13, 2024, 4:50 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:53>. Accessed on April 13, 2024, 4:50 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:30>. Accessed on April 13, 2024, 4:50 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:52>. Accessed on April 13, 2024, 4:50 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:36>. Accessed on April 13, 2024, 4:50 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:114>. Accessed on April 13, 2024, 4:50 pm.