Sauce for roast goose from Cod Pal Germ 551

39 A dish of a roast goose

Stick a goose on a spit. Take four eggs that are hard boiled and take with that a crumb of bread that is nice (white), and almond (milk) with it and a little pepper and saffron and three boiled chicken livers. Pound it all together with vinegar and with chicken pears (huner pirn – possibly a scribal error for hirn, brains, or pein, legs?), sour in measure. Peel onions and boil them. Put them into a pot with fat and water and boil them until they are soft. Then take sour apples, remove the cores, and when the onions are boiled, throw in the apples so that it remains (becomes?) soft. And throw the ground ingredients and the apples and the onions into a pan. When the goose is roasted, carve it (and lay the pieces) in a nice wooden serving dish and pour the mixture over it. Serve that and do not oversalt it.

I owe thanks to my friend Libby Cripps for pointing me to the as yet untranslated fifteenth-century culinary recipe collection that is bound with similar works on fabric dyes and on medicine in the Heidelberg Cod Pal Germ 551. It looks, at first glance, unexceptional, but I will try to keep up a flow of recipes and see whether it has anything of particular interest to offer.

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