Title: Roast Goose W/ Sauce Madame (Scottish Medieval)
Categories: British Medieval Poultry Sauce
Yield: 6 Servings

		** British Measurements **
10	lb	Goose; oven-ready
		Salt & pepper to taste
1/2	ts	Dried sage
1/2	ts	Dried hyssop
1/2	ts	Savoury
2	ts	Parsley
4	tb	Quince jelly
4		Pears; peeled & coarsely
		. chopped
4	oz	Black grapes; halved & seedd
1	cl	Garlic; crushed
7 1/2	oz	Goose or chicken stock
7 1/2	oz	Red wine
	pn	Ground ginger
1/2	ts	Ground cinnamon
1/2	ts	Nutmeg; grated
	pn	Galingale (optional)

Preheat the oven to 400øF / 200øC / gas mark 6.

Sprinkle the body cavity of the goose with salt and black pepper and stuff with the herbs, quince jelly, fruit and garlic. Place on a rack in a roasting tin and prick all over with a cocktail stick. Rub with salt and pepper, then roast for 15 minutes per pound plus 15 minutes, or until the juices run clear.

When the goose is cooked, quickly carve it and keep the pieces hot on a serving dish in the oven while you make the sauce. (Alternatively, remove the whole goose to a warm serving dish and serve the sauce separately.)

Pour off any fat from the roasting tin, reserving the cooking juices. Spoon the stuffing from the carcass of the goose into the roasting tin, discarding the sprigs of fresh herbs. Add the stock and cook until reduced a little, then add the wine and the spices. Simmer for a few minutes, then taste and adjust the seasoning as necessary. Pour over the carved goose or into a jug and serve immediately.

Makes about 6 to 8 servings. ** A Book of Historical Recipes ** : by Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7

Scanned and formatted for you by The WEE Scot -- pol mac Griogair

ORIGINAL RECIPE::

Gees in sawse madame (dated 1390)

"Take sawge (sage), persel (parsley), ysope (hyssop) and saueray (savory), quinces and peeres (pears), garlick and grapes, and fylle the gees therwith; and sowe the hole that no grece come out, and roost hem wel, and kepe the grece that fallith thereof. Take galyntyne (the meat juices thickened with breadcrumbs) and grece and do in a possynet (a three-legged cooking pot). Whan the gees buth rosted ynowh, take hem of and smyte hem on pecys (cut into pieces), and take that that is withinne and do it in a powwynet and put therinne wyne, if it be to thyck; do therto powdour of galyngale, powdour douce (a mixture of mild spices), and salt and boyle the sawse, and dresse the gees in disshes and lay the sewe onoward."

Historical notes:: Roasted birds had their own sauces. The fresh fruit and herb stuffing of roast goose was mixed with wine and spices to make "sauce madame" which was then poured over the bird. As a rule fresh fruit was regarded with great suspicion. Galingale can be bought in some specialist shops, otherwise use extra ginger. The sauce is also excellent with duck, venison, lamb, pork and chicken. Serve any left-over sauce with sausages -- a delicious combination.

From: Fred Ball Date: 30 Nov 96 National Cooking Echo Ä

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