Goose With Zok Sauce
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by [name]

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

Goose with zok sauce. It's the same after you've taken out the intestines and removed the feathers. Stitch it like the others. Once roasted, cut it open, clean it, put it into a little pot, pour beef water on top, and if you have none, you can do so with water; slice a few onions, add parsley roots and let them cook. Add some saffron, black pepper, ginger and garlic, and when serving it, whip some eggs in vinegar, put and break the garlic into it, whip it, and pour the goose's water into this garlic vinegar, and pour that onto the meat, roast it for a while. Serve it like so.

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


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Searchable index of "The Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <>. Accessed on December 16, 2019, 1:09 am.

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