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goose


This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

Goose. [Goose] is eaten from Saint Marcs'day (April 25) till Christmas, with "ganselzie", made with saffron, garlic, six egg yolks and a spoonfull of flour boiled up together, tempered with milk. Let [it] boil together and put in the goslings.

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