Sauce for a gos

Two 15th century cookbooks
Ab. 1420 A.D.

Sauce for a gos

—Take percelye, grapis, clowes of garleke, and salte, and put̘ it in þe goos, and lete roste. And whanne þe goos is y-now, schake out̘ þat̘ is wiþ-in, and put al in a mortre, and do þer-to .iij. harde ȝolkes of̘ egges; and grynd al to-gedre, and tempre it̘ vp wiþ verious, and caste it̘ upon the goos in a faire chargeour, & so serue it̘ forth.

Modern English

Sauce for a Goose

—Take parsley, grapes, garlic cloves, and salt, and put it in the goose, and let it roast. When when the goose (cooked) enough, shake out the stuffing and put it all in a mortar and add 3 hard egg yolks; and grind this all together, and temper it with verjuice, and cast this upon the goose on a charger(platter), and so serve it forth.

Goce or Capon̄ farced

Two 15th century cookbooks
Ab. 1420 A.D.

Goce or Capon̄ farced

—Take parciƚƚ, Swynes grece, or suet of shepe, and parboyle hem in faire water and fressℏ boyling brotℏ; And þen̄ take yolkes of eyeron̄ hard y-sodde, and hew hem smale, witℏ the herbes and the salte; and caste thereto pouder of Ginger, Peper, Caneƚƚ, and salte, and Grapes in tyme of yere; And in oþer tyme, take oynons, and boile hem; and whan̄ they ben̄ yboiled ynowe with þe herbes and with þe suet, al þes togidre, þen̄ put aƚƚ in þe goos, or in þe Capon̄; And then̄ late him roste ynogℏ.

Modern English

Stuffed Goose or Capon

—Take (spare/a small amount?) lard or sheep's suet and parboil it in water and fresh boiling broth; And then take hard boiled egg yolks, and chop them small with herbs and salt; and cast into this ginger, pepper, cinnamon, and salt, and grapes when they are in season; and in other times (seasons), take onions and boil them and then they are boiled enough with the herbs and the the suet (all together), then put all of this in the goose, or in the Capon; and then let him roast enough.