Sauce for a gos
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "Sauce for a gos". [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:

Sauce for a gos. Take percelye, grapis, clowes of garleke, and salte, and put it in the goos, and lete roste. And whanne the goos is y-now, schake out that is with-in, and put al in a mortre, and do ther-to .iij. harde 3olkes of egges; and grynd al to-gedre, and tempre it vp with verious, and caste it upon the goos in a faire chargeour, and so serue it forth.



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]

45. SAUCE FOR GEESE. You will take peeled almonds, clean and blanched and grind them in a mortar; and after they are well-ground, take the livers of the geese or of hens which have been cooked in a pot, and grind them with the almonds; and after they are well-ground and mixed, blend it all with good hen's broth and strain it through a woolen cloth; and after it has been strained, cast it in the pot with sugar, and stir it constantly with a stick and cast all fine spices in it except saffron; and the sauce should be a little between sour and sweet; and cast sugar and cinnamon upon the dishes. []

Sause for a goose. Take a faire panne, and set hit under the goose whill sche rostes (while it is roasting) ; and kepe clene the grefe that droppes thereof, and put therto a godele of wyn and a litel vynegur, and verjus, and onyons mynced or garlek; then take the gottes (guts) of the goose, and slitte hom, and scrape hom clene in watur and salt, and so wassh hom, and fethe hom, and hak hom smal; then do all this togedur in a postenet (pipkin) and do therto raisinges of corance, and pouder of pepur, and of gynger, and of canell, and hole clowes, and maces, and let hit boyle, and serve hit forthe. []

[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
parsley
grapes
cloves
garlic
salt
yolks
eggs
verjuice


[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?twofi:445>. Accessed on June 22, 2024, 2:41 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:45>. Accessed on June 22, 2024, 2:41 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:70>. Accessed on June 22, 2024, 2:41 am.