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This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

18 A well roasted young goose. Then take the goose liver and with it ten plums and put them in the goose and sew it up underneath and put it on a spit. It will be good. And when you serve it then open it up.

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Other versions of this recipe:

Roast geese and goslings (Le Viandier de Taillevent)