MC Logo

Stuffed gosling


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

Stuffed gosling. Do what I told you earlier. After removing the feathers, cut the insides and the wings, boil it like I told you to. This is how you shall do the stuffing. Peel some apples, put some bacon onto it; cut the apples in four, add some black pepper on the bacon as well, stitch the gosling, stuff it with the apples and the bacon; stitch its belly so it won't pour out; put it on a skewer, add some salt. While it's cooking on the roast, make some sauce, I'd recommend mainly sweet sauces. Put the insides and the wings onto its water, after a while serve it.

autodoc





Home : Recipes : Menus : Search : Books : FAQ : Contact