Sauces for a young stubble Goose

Preparation info

  • Difficulty

    Medium

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take the liver and gizzard, mince it very small with some beets, spinage, sweet herbs, sage, salt, and some minced lard; fill the belly of the goose, and sow up the rump or vent, as also the neck; roast it, and being roasted, take out the farsing and put it in a dish, then add to it the gravy of the goose, verjuyce, and pepper, give it a warm on the fire, and serve it with this sauce in a clean dish.

The French sauce for a goose is butter, mustard, sugar, vinegar, and barberries.