Sauce Madame for Roast Goose

Name: Sauce Madame for Roast Goose
Cuisine: United Kingdom
Ingredients: 1 lb/450 g quinces and/or pears, peeled and cored; ½ bulb garlic, the cloves peeled and coarsely chopped; 1 × 9–11 lb/4–5 kg goose, oven-ready; 8 oz/225 g grapes; 1 tbs mixed chopped sage, parsley, hyssop and savory; large pinch saffron; ½ tsp ground ginger; ½ pt/300 ml (sweet white?) wine

Preparation info

Difficulty
Medium

Appears in

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

Europe
United Kingdom
Main course
Sauce

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 (