Sauce Madame for Roast Goose

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 × 9–11 lb/4–5 kg goose, oven-ready
  • ½ bulb garlic, t

Method

Stuff the goose with the garlic, quinces or pears, grapes and herbs. Sew up both ends, truss, and either mount on a spit or place on a rack in a roasting tin and bake in an oven pre-heated to 200°C/400°F/gas mark 6 for 15 minutes per lb (