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goos In Hochepot


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

Goos in hochepot. Take a goos not sully rosted, and chop her on gobbettes and put hit in a. pot, and do therto brothe of fresh flesh, and take onyons and mynce hom, and do therto; take brede, and stepe hit in brothe, and drawe hit up with a lytell wyn, and do hit in the pot, and do therto pouder of pepur and of clowes, and of maces, and of raysynges of corance, and colour hit with saffron and saunders, and let thi pottage be hangynge (thick), and serve hit forthe.

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