Fat Goose With Fruit Sauce
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Prince of Transylvania's Court Cookbook (Hungary, 16th c.), entitled "Fat Goose With Fruit Sauce". [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:

Fat goose with fruit sauce. Do the same like with the previous one. When taking out the intestines, take out the fat too, so your lord will see how fat I t was. Slice its wings, legs, neck and let it cook, stitch its backside so it won't come out. Prepare the sauce: raisins, mead, and if you have no other, have someone bring really good wine, the type your lord drinks. Add a white bread, vinegar and honey to the meat, you may pass through a strainer some water from boiling too; cook the sauce with the bread and pass through a strainer it, slice three or four pears after burning the crust, slice some apples too, add some almonds, raisins and fig, cut the fig in two or three and wash it thoroughly in warm water. Add some black pepper, saffron, ginger and cinnamon to the sauce, boil the meat until it's tender. Put the meat onto the plate, but don't let the goose touch the sauce; when serving, put six pears on the plate, and almonds, raisins, fig, and if you don't, he shall find them on his plate.



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
fruit
raisins
wine
bread
vinegar
honey
pears
apples
nuts
figs
pepper
saffron
ginger
cinnamon


[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 "The Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?trans:153>. Accessed on April 8, 2020, 2:18 am.




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