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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 rice. We, Transylvanians don't cook this, but the Saxons and our neighboring countries do. Cook the rice like you normally would, but don't add saffron. In Germany, they cook the old gooses in their own broth; you may also cook it with peas or cabbage; but we don't do that and it is frowned upon, for our ancestors didn't do that.