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Medieval Cookbook Search

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Search results for "goose":

From Alte Kochrezepte aus dem bayrischen

(Germany, ~1500 - V. Bach, trans.)

(none found)

From Ancient Cookery [Arundel 334]

(England, 1425)

Sauce Madame

Goos in hochepot

Sause for a goose

Gaunsell Gaunsell for gese

Gees in porre

Gees in hochepot

From An Anonymous Tuscan Cookery Book

(Italy, ~1400 - Ariane Helou, trans.)



To Stuff a Calf

Sauces for Gosling and Suckling Pig

From An Anonymous Andalusian Cookbook

(Andalusia, 13th c. - Charles Perry, trans.)

Roast Calf

The Making of a Good Marrow

Recipe for Roasting Other Dishes of the Same (Another from Abu Salih al-Rahbani in His Kitchen)


The Preparation of Jaldiyya (Leathery)

Recipe for a Dish of Goose and Stuffing

Stuffed Goose


Information about Harîsa According to its Kinds

From A Book of Cookrye

(England, 1591)

To make a pudding in a Carret root.

To bake Geece or Capons.

To make a Fricase of Goose giblets or Hennes, or Capons.

From Ein Buch von guter spise

(Germany, ca. 1345 - Alia Atlas, trans.)

26. Diz ist ein gut fülle (This is a good filling)

42. Ein geriht von einer gense (A dish of a goose)

From Recipes from John Crophill's Commonplace Book

(England, 1485)

(none found)

From Delights for Ladies

(England, 1609)

(none found)

From MS Douce 257

(England, 1381)

Gees in hochepot

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

An Entrement

A Lofty Entrement

Piquant Sauce for Conies

Cocade Pasty

Lamprey Sauce

Cameline Sauce

From Een notabel boecxken van cokeryen

(Netherlands, ca. 1510 - C. van Tets, trans.)

To Make a Ganselsie Outside Fasting Time

A Subbelet for Organ Meats

A Brown Pepper

Loock for Geese

Pies of Geese

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

(France, ca. 1300 - D. Myers, trans.)

See here the lessons which teach preparation of all manner of meats

For geese

From Forme of Cury

(England, 1390)

Sawse Madame

Gees In Hoggepot

From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xxx. Sauce madame.

.xxxj. Gees in hoggepot.

.Cxl. Caudel for gees.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make Chawden for A Swan or for Wylde gose

From The Good Housewife's Jewell

(England, 1596)

The first course

To baje a Turkie and take out his bones

From Das Kochbuch des Meisters Eberhard

(Germany, 15th century - V. Bach, trans.)

Here follows how to cook a goose

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XVIII - Goose game to keep Take goose game which is boiled up with herbs

XXXIX - Long white cabbage can be used either by itself or to fresh brown bread

LXXXV - Tame geese / Ducks or Capons in Hungarian

From Das Kuchbuch der Sabina Welserin

(Germany, 16th century - V. Armstrong, trans.)

10 To make goose giblets

15 Take a goose

16 Afterwards take the goose blood

17 To make goose soup

18 A well roasted young goose

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Gawncel for þe gose

Sawce madame

Gose in a Hogge pot

For bours

For a servise on flesshe day

For anoþer maner of service on flesshe day

For a comyn rewle in cure

From Libre del Coch

(Spain, 1520 - Robin Carroll-Mann, trans.)


122. Garlic Sauce for Geese

175. treballa Which is Called White Sauce for Geese

From Due Libri di Cucina - Libro B

(Italy, 15th c. - Rebecca Friedman, trans.)

XVII To make Renfuso

XXXXVII To make belly with goose or gander

From Libro di cucina / Libro per cuoco

(Italy, 14th/15th c. - Louise Smithson, trans.)

LV - Bread dish with verjuice

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)


Second service

First service

Roast: on each plate a haunch of kid: haunch of kid is better than lamb; a gosling

Cold sage soup of halves of young chickens and little geese

At the poulterer


Note that three goslings in one bowl are enough; always when you have capon gizzards

Note that you can make nice black puddings from a goose

Goose must be salted naturally for three days


CRETONNEE of New Peas or new beans

GAMEBIRD Hotpot is made thus and should not be clarified

Geese are roasted with white garlic in summer

And note that in August and September



From The Neapolitan recipe collection

(Italy, 15th c - T. Scully, trans.)

Redressed Peacocks which Seem Living

From A NEVV BOOKE of Cookerie

(England, 1615)

To bake a wilde Goose or Mallard

A Swanne or Goose Pudding

To boyle Goose giblets

From A Noble Boke off Cookry

(England, 1468)

To mak sauce madame

Capon or goos roste


To fasse capon or goose

To mak haire or goose poudred in wortis

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

(none found)

From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To bake chekins in lyke paest

From Le Recueil de Riom

(France, 15th century)

For roast geese

From Registrum Coquine

(Germany, ~1430 - V. Bach, trans.)

Pepper sauce for birds

Domestic goose

From MS Royal 12.C.xii

(England/France, 1340 - D. Myers, trans.)

(none found)

From The Second part of the good Hus-wiues Iewell

(England, 1597)

For a Goose gibluts and pigges petitose.

From Thomas Awkbarow's Recipes (MS Harley 5401)

(England, 15th century)
[based on a concordance]

Sauce Madame

From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Goose in Broken Sauce

Goose With Fruit Sauce

Fat Goose With Fruit Sauce

Goose With Zok Sauce

Goose With Black Sauce

Goose With Black Pepper

Goose With White Bacon

Goose With Yellow Bacon

Goose With Carrots

Fat Goose With Carnation Sauce

Goose With German Sauce

Goose With Scorched Sauce

Goose With Millet Porridge

Goose With Rice

Milk for Roasted Goose

Gosling With Pasta

Gosling With Ginger Sauce

Gosling With Sour Cherry Sauce

Gosling With Carnation Sauce

Gosling With Gooseberries

Gosling With Broken Sauce

Stuffed Gosling

Capon With Raisin Sauce

Hen With Broken Sauce

Hen With White Bacon Slices

Millet Porridge With Quail Again

Milk for Roast Goose

Pate From Chestnut and Raisin

From The Treasurie of commodious Conceits

(England, 1573 - J. Holloway, transcr.)

(none found)

From A Treatise of Portuguese Cuisine from the 15th Century

(Portugal, 15th c. - Fernanda Gomes, trans.)

(none found)

From Two Fifteenth-Century Cookery-Books

(England, 1430)

xv - Bowres

lxj - A goos in hogepotte

xxxv - Capoun or gos farced

Hare in Wortes



Swan rosted

Goce or Capon farced

Sauce for a gos

Sauce gauncile

Crane roste

From Le Viandier de Taillevent

(France, ca. 1380 - James Prescott, trans.)

Roast geese and goslings



Small feet

From Recipes from the Wagstaff Miscellany

(England, 1460)

Hare or goose powdryd in wortys

Sauce Madam

Chaudon of Swan or of wylde goose

Crane Rostyd


Goose or Capons Farsyd

From Wel ende edelike spijse

(Dutch, late 15th c. - Christianne Muusers, trans.)



Young geese