Sauce for a stubble or fat Goose

Name: Sauce for a stubble or fat Goose
Ingredients: 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.; 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.; 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.; 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.; 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.; 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.; 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.; 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.; 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.; 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.; 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.; 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.; 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.; 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.; 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.; 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.; 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.

Preparation info

Difficulty
Medium

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

The Goose being scalded, drawn, and trust, put a handful of salt in the belly of it, roast it, and make sauce with sowr app