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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)

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.

Recipes with similar titles:

sauce gos (Two Fifteenth-Century Cookery-Books)