Goose in chawderoun


SOURCE: Original is from the Forme of Cury, # 147, as transcribed in Curye on Inglysch, p. 131. Modern version by Mathilde Eschenbach.
ORIGINAL: Chawdoun for swannes. Take şe lyuer and şe offall of the swannes, & do it to seeş in gode broth; take it vp. Pyke out şe bonys; take & hewe the flessh smale. Make a lyour of crustes of brede & of şe blode of şe swan ysoden, & do şerto powdour of ginger, of clowes, & of piper, & a litul wyne & salt, and seeş it, & cast şe flessh şerto ihewed; & messe it forth with şe swan irostede.
NOTES: Goose is given as an alternative to swan in Stere Hit Well.
INGREDIENTS: DIRECTIONS (for Goose):
  1. Preheat oven to 450º.
  2. Remove giblets, place whole onion in cavity.
  3. Put goose in, lower heat to 350º.
  4. Cook 15 min/lb (2 1/2 h for 10 lbs, 3 h for 12).
  5. Baste frequently, removing excess fat.
  6. When cool, remove meat from bones and cube.
DIRECTIONS (for Sauce):
  1. Cover neck, liver, heart with water.
  2. Simmer ~1 h.
  3. Remove from broth, cool enough to handle and chop finely.
  4. Return to broth.
  5. Add wine, bread crumbs and spices.
  6. Simmer until thickened.

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