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goose With Zok 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

Goose with zok sauce. It's the same after you've taken out the intestines and removed the feathers. Stitch it like the others. Once roasted, cut it open, clean it, put it into a little pot, pour beef water on top, and if you have none, you can do so with water; slice a few onions, add parsley roots and let them cook. Add some saffron, black pepper, ginger and garlic, and when serving it, whip some eggs in vinegar, put and break the garlic into it, whip it, and pour the goose's water into this garlic vinegar, and pour that onto the meat, roast it for a while. Serve it like so.

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