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goose With Scorched 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 scorched sauce. Do the same like I told you. Put it on the skewer and stitch it; once roasted, put it down, slice it, pit it into a pot, pour beef water onto it, slice some sage, add some pine nuts and onions. Once the onion and the sage is cooked, add some vinegar, black pepper and ginger. When cooking the goose, toast its skin.

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