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Roast geese And goslings

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Roast geese and goslings. Eaten with White Garlic [Sauce], Green Garlic [Sauce], Black Pepper [Sauce] or Jance [Sauce]. Some eat them with Saint Merry Sauce (to wit, soak garlic in goose stock, or in any other stock you have).

There are some good epicures who, when the goose or goslings are roasted, carry them to the Saint Merry goose roasters or to Saint Sevrin square or to the Baudes gate for the goose roasters to cut up. They cut them into bits so that each bit has skin, flesh and bones; and they do it very nicely.


Other versions of this recipe:

A well roasted young goose (Das Kuchbuch der Sabina Welserin)

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