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This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Sauce Madame. Take sauge and parsel, ysope, and saveray, and qwynses (quinces), and gode percs pared, and cut hom and garlyk and grapes; then take gees clene wasshen, and fyl the gees therwythe, and sowe wel the hole that no grees go oute, and rost horn wel, and kepe the gresc clene that droppes in the rostynge ; then take galentyne and the grees of the gees, and do hit in a postenet (pipkin); and when the gees byn ynough, take hom of the fpitte and smyte hom on peces, and take that that is within smal hewen, and do it in the postenet; and do therto a litel wyn and raisynges of corance, and pouder of gynger and of canel, and let hit boyle, then dresse thi gees in platers, and poure the sauce above, and serve hit forthe.


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