Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Goose in Hoggepot

Goose pieces stewed with onions, spices, wine or ale and thickened and darkened with either burned bread or boiled blood (Cury 1390, Liber Cure 1430, Austin 1440, etc)

Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)

Take Geese and smite them on pieces. cast them in a Pot, do thereto half wine and half water. And do thereto a good quantity of onions and herbs. Set it over the fire and cover it fast. make a paste of bread and blood and lay it therewith. Do thereto powder fort and serve it forth.

See: Green Goose Pie

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018