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.
  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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