18 A well roasted young goose
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from , entitled "18 A well roasted young 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:

18 A well roasted young goose. Then take the goose liver and with it ten plums and put them in the goose and sew it up underneath and put it on a spit. It will be good. And when you serve it then open it up.

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]

Roast geese and goslings. Eaten with White Garlic [Sauce], Green Garlic [Sauce], Black Pepper [Sauce] or Jance [Sauce]. Some eat them with Saint Merry Sauce (to wit, soak garlic in goose stock, or in any other stock you have).

There are some good epicures who, when the goose or goslings are roasted, carry them to the Saint Merry goose roasters or to Saint Sevrin square or to the Baudes gate for the goose roasters to cut up. They cut them into bits so that each bit has skin, flesh and bones; and they do it very nicely. []

[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]


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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:18>. Accessed on May 18, 2024, 12:43 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:37>. Accessed on May 18, 2024, 12:43 pm.