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Title: Sweet and Sour Sauce for Roast Goose > Apicius
Categories: History Italian Sauce Poultry
Yield: 1 Servings
| 10 | lb | Goose |
| Sauce: | ||
| 1 | ts | Ground pepper |
| 1/4 | ts | Caraway seed |
| 1 | ts | Cumin |
| 1 | ts | Celery seed |
| 1/2 | ts | Thyme |
| 1/2 | ts | Ginger |
| 3 | tb | Ground almonds |
| 1 | tb | Honey |
| 1 | tb | Wine vinegar ( I used red) |
| 1 | c | Chicken stock |
| 2 | ts | Olive Oil |
Parboil goose in pan half covered in water then roast at 350 F for 3 ~ 3 1/2 hours (or as I did use chopped bits of already roasted goose). Whilst it's cooking, grind together pepper, caraway, cumin, celery, thyme and ginger. Add ground almonds and blend with honey, vinegar, stock and olive oil. If using on a whole goose, it says that the mixture should be brought to the boil and then simmered for 20 mins to reduce and then used to baste the goose. I simply placed goose meat and sauce in a casserole and cooked on medium heat (gas mark 4) for 1 1/2 hours. Flavour superb.
The recipe is from "The Roman Cookery of Apicius", by John Edwards, published by Random Century Ltd, England.