Here follows how to cook a goose
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "Here follows how to cook 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:

Here follows how to cook a goose. Let it starve for two or three days so that the bad preden that are within it go out. Then it should be fed on grain. Kill it and roast it by the fire. You shall stuff it with sage and other good spices, so that the juices go through it, and it should be sprinkled with wine or with vinegar, so that the fat drips away. Goose fat should not be eaten as it makes people sick, because the fatness (of the goose) comes from bad moisture. Those who are healthy should eat goose roasted this way, so it does less damage. Those who are ill should eat little of it. If you cook it by boiling in water, it is unhealthy, because then the bad preden can not go out of it, being prevented by the water.

Item hienach volgt, wie man ein ganß pratenn soll. So laß sie vor zwenn oder drej tag wol hungernn, das die bösen predenn, die in ir sein, her auß genn, vnd soll sie dann nernn mit kornn, vnd darnach tötte sie vnd prate sie pej dem fewerr. Vnd du solt dar ein stossen saluia vnd ander gut wüercz, das der safft dar durch gee, vnd man soll sie besprengenn mit wein oder mit essigk, das das schmalcz do vonn trieff. Wann das genß schmalcz soll man nit essenn, wann es macht den menschen krannck, wann die feistenn kumbt von böser feuchtigkeit. Vnd wer gesund ist, der soll die gans also gebratenn essenn, so schadt sie dester mynderr. Wer aber krannck ist, der soll wenig do von essenn. Wenn man sie kocht vnd seudt in wasser, so ist sie vngesund, wann dann so mügenn die bösen preden nit herauß genn von verhinderung wegen des wassers.



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]

[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]

goose
grain
sage
wine
vinegar
venison


[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
[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]


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?kochb:24>. Accessed on April 13, 2024, 3:06 pm.