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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

Milk for roast goose. Roast a good, fat goose, boil some sour cream, pour it onto a sliced bread, let it soak, then pour some more onto it, drip some goose fat too, add some sugar, rose water and currants.