Sauce for a stubble or fat Goose

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Preparation info

    • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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  1. The Goose being scalded, drawn, and trust, put a handful of salt in the belly of it, roast it, and make sauce with sowr apples slic’t, and boil’d in beer all to mash, then put to it sugar and beaten butter. Sometime for veriety add barberries and the gravy of the fowl.
  2. Roast sowr apples or pippins, strain them, and put to them vinegar, sugar, gravy, barberries, grated bread, beaten cinamon, mustard, and boil’d onions strained and put to it.