lxj - A goos in hogepotte
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This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "lxj - A goos in hogepotte". [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:

lxj - A goos in hogepotte. Take a Goos, and make hure clene, and hacke hyre to gobettys, and put yn a potte, and Water to, and sethe to-gederys; than take Pepir and Brennyd brede, or Blode y-boylyd, and grynd y-fere Gyngere and Galyngale and Comyn, and temper vppe with Ale, and putte it ther-to; and mynce Oynonys, and frye hem in freysshe grece, and do ther-to a porcyon of Wyne.

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]

Gose in a Hogge pot. In pesis þou schalle þy gose stryke, Take water and wyne bothe ilyke. Do in þy gose. and onyons þou take A gode quantité, as I er spake, And erbus hacked þou take also, And cast þou in er þou more do. þen set þy pot over þo fyre, And hit wele stir for þe hyre. And make a lyoure of brede and blode, And lye hit þerwithe, for hit is gode. Kast powder þerto and salt anon, And messe hit, þenne þou hase done. [Liber cure cocorum [Sloane MS 1986]]

Gees In Hoggepot. XXXI. Take Gees and smyte hem on pecys. cast hem in a Pot do þerto half wyne and half water. and do þerto a gode quantite of Oynouns and erbest. Set it ouere the fyre and couere it fast. make a layour of brede and blode an lay it þerwith. do þerto powdour fort and serue it fort. [Forme of Cury]

.xxxj. Gees in hoggepot. Tak gees & smyte hem on pecys cast hem in a pot, do therto half wyne & half water & do therto a gode quantite of oynouns & erbes, set hit on the fyre & cover hit fast, make a lyour of bred & blod & lay it therwith do therto poudour fort & serve hit forth. [Fourme of Curye [Rylands MS 7]]

XXII - FOR TO MAKE GEES IN OCHEPOT. Nym and schald hem wel and hew hem wel in gobettys al rawe and seth hem in her owyn grees and cast therto wyn or ale a cuppe ful and myce onyons smal and do therto and boyle yt and salt yt and messe yt forthe. [Forme of Cury]

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


[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]

comyn: Cumin (Cuminum cyminum).

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[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 "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:61>. Accessed on December 15, 2019, 2:45 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:79>. Accessed on December 15, 2019, 2:45 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:31>. Accessed on December 15, 2019, 2:45 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:31>. Accessed on December 15, 2019, 2:45 am.

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