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Fat goose With fruit Sauce


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Fat goose with fruit sauce. Do the same like with the previous one. When taking out the intestines, take out the fat too, so your lord will see how fat I t was. Slice its wings, legs, neck and let it cook, stitch its backside so it won't come out. Prepare the sauce: raisins, mead, and if you have no other, have someone bring really good wine, the type your lord drinks. Add a white bread, vinegar and honey to the meat, you may pass through a strainer some water from boiling too; cook the sauce with the bread and pass through a strainer it, slice three or four pears after burning the crust, slice some apples too, add some almonds, raisins and fig, cut the fig in two or three and wash it thoroughly in warm water. Add some black pepper, saffron, ginger and cinnamon to the sauce, boil the meat until it's tender. Put the meat onto the plate, but don't let the goose touch the sauce; when serving, put six pears on the plate, and almonds, raisins, fig, and if you don't, he shall find them on his plate.

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