Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Green Sorrel Sauce

Sauces and Spicery

Sorrel juice with wine, berries, butter, sugar. A sauce for goose or duck. (Eaton 1822, etc)

Mrs.B says; "1/4 pint of sorrel-juice, 1 glass of sherry,1/2 pint of green gooseberries, 1 teaspoonful of pounded sugar, 1 oz. of fresh butter. ... We have given this recipe as a sauce for green geese [ie. unhung goose], thinking that some of our readers might sometimes require it; but, at the generality of fashionable tables, it is now seldom or never served."

Original Receipt from 'Countrey Contentments, or, The English Hus-wife' by Gervase Markham, 1615 (Markham 1615)

Sauce for green Geese
The best sauce for green Geese is the juyce of Sorrel and Sugar mixt together with a few scalted Feberries, and served upon sippets; or else the belly of the Green Goose fill'd with Feberries and so rosted; and then the same mixt with Verjuyce, Butter, Sugar and Cinnamon, and so served upon sippets.

Common Sorrel, Rumex acetosa
Photo: 'Burschik'

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate 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 ... Bookshop

Email: editor@foodsofengland.co.uk