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Goose in Hoggepot
Poultry
Historic

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)

GEESE IN HOGGEPOT
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


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