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goslings


This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Goslings. Cut the throat of a gosling or goose, pluck it well and scald it; cut off the feet, take out the innards and wash it well: then take verjuice, garlic; and if you cannot get these things, take savory herbs, soaked in vinegar, and sew up the bottom, and put it on a spit, and roast it; and if it is not fat, put lard inside it. And put a bit of water in a pan, and take the fat that comes out of there. And when it is cooked enough, take it from the fire, and serve it with the juice of an orange or lemon or bitter orange: and if you want, you can make a pepper sauce with toasted crustless bread, and with the liver roasted and ground with said bread: and dilute all these things with vinegar, and boil it and add pepper, saffron, cloves and other good spices. From the head, feet, innards, and liver, you can make a verjuice sauce, adding beaten eggs, saffron, spices; and serve it.

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