Tuesday, December 25, 2012

Medieval Recipe Day - Christmas Goose!

Back in the Middle Ages, goose and boar were the meats of choice served at the Christmas feast. (They were all the more delicious since they came at the end of a four-day church "fast," where certain varieties of food were restricted.)

So, courtesy of Celtnet, here's a medieval Christmas goose:

Goose in Sawse Madame
1 goose (about 1.5kg)
1 quince, pared, quartered, cored and finely chopped

½ pear, pared, quartered, cored and finely chopped
80g black grapes, chopped and de-seeded
220g chopped fresh herbs (sage, hyssop, savory, lovage, marjoram)
2 cloves garlic, finely chopped

For the Sauce:
½ tsp ground cinnamon
½ tsp freshly-grated nutmeg
1 tsp galingale

Mix the herbs and fruit and use to stuff the goose.

Sew the body cavity closed then place the goose in a roasting dish and place in an oven pre-heated to 200°C. Roast for an hour and a half until done (the flesh should be slightly pink in the middle). Cook for longer if you want it well done.

To make the sauce, take the dripping from the goose and add white wine and the spices. Place in a saucepan and bring to the boil. Reduced until thickened then carve the goose and drizzle the sauce over it.

Unfamiliar ingredients: quince and galingale.

The quince fruit is related to the pear and the apple; its flavor is sweet, somewhat tart, and the flesh is dry, and not grainy. It's usually cooked instead of being eaten raw.

Galingale is related to ginger; like ginger, the root is used in cooking and herbal medicine. Its taste and smell are different from, and stronger than, those of ginger.

And please notice that the recipe is mostly in metric, not imperial, units.

No comments:

Post a Comment