To boil any large Water Fowl otherways, a Swan, Whopper, wild or tame Geese

Name: To boil any large Water Fowl otherways, a Swan, Whopper, wild or tame Geese
Ingredients: bay-leaves; tyme; rosemary; fowl; cabbidge; strong broth; claret wine; onion; anchovies; sweet butter; vinegar; sippets; fowl; salt; goose; breast; lard; mace; pepper; water; beef-broth

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Take a goose and salt it two or three days, then truss it to boil, cut lard as big as your little finger, and lard the