Foods of England - Sauce Madame

Sauce Madame

Accompaniments
Historic

Stuffing of herbs such as sage, parsley, hyssop, garlic and savory with fruit such as quince, pears or grapes, served alongside the goose in which it was cooked (Cury 1390, Liber Cure 1430, etc)

Original Receipt in the verse cookery book 'Liber Cure Cocorum', 1430 (Liber Cure 1430);

Sawce madame.
Take sawge, persoly, ysope, saveray,
Onyons gode, peres, garlek, I say,
And grapes; go fille thy gose then
And sew thy hole, no grece oute renne;
Lay hur to fyre and rost hyr browne,
And kepe tho grece that falles doune.
Take galingale and tho grece that renne,
Do it in posnet, as I the kenne;
Whenne tho gose is rostyd, take hir away,
Smyte hir in pesys, I the pray;
that is within, thou schalle take oute,
Kest in thy posnet with outene doute;
wif it is thyke do therto wyne,
And powder of galingale that is fyne,
And powder dowce and salt also;
Boyle alle togeder er thou fyr go,
In a dysshe thy gose thou close
the sawce abofe, as I suppose.

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