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gosling With Broken 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

Gosling with broken sauce. This is the same broken sauce I've mentioned on the geese, but you have to cook the sauce longer than the onion and bread; for the gosling will be cooked sooner than the goose. While the onion is being cooked, put it into hot, salted water and remove the feathers; once cooked, pour the sauce on top the meat. But if you have beef water, that will give a better taste. Slice some parsley roots, black pepper, saffron and ginger. You can cook other goslings with this water, too.

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