The accomplisht cook: or, The art & mystery of cookery

fat Goose._ 1. The Goose being scalded, drawn, and trust, put a handful of salt in the belly of it, roast it, and make sauce with sowr apples slic't, and boil'd in beer all to mash, then put to it sugar and beaten butter. Sometime for veriety add barberries and the gravy of the fowl. 2. Roast sowr apples or pippins, strain them, and put to them vinegar, sugar, gravy, barberries, grated bread, beaten cinamon, mustard, and boil'd onions strained and put to it. _Sauces for a young stubble Goose._ Take the liver and gizzard, mince it very small with some beets, spinage, sweet herbs, sage, salt, and some minced lard; fill the belly of the goose, and sow up the rump or vent, as also the neck; roast it, and being roasted, take out the farsing and put it in a dish, then add to it the gravy of the goose, verjuyce, and pepper, give it a warm on the fire, and serve it with this sauce in a clean dish. The French sauce for a goose is butter, mustard, sugar, vinegar, and barberries. _Sauce for a Duck._ Onions slic't and carrots cut square like dice, boil'd in white-wine, strong broth, some gravy, minced parsley, savory chopped, mace, and butter; being well stewed together, it will serve for divers wild fowls, but most proper for water fowl. _Sauces for Duck and Mallard in the French fashion._ 1. Vinegar and sugar boil'd to a syrrup, with two or three cloves, and cinamon, or cloves only. 2. Oyster liquor, gravy of the fowl, whole onions boil'd in it, nutmeg, and anchove. If lean, farse and lard them. _Sauces for any kind of roast Sea Fowl, as Swan, Whopper, Crane, Shoveler, Hern, Bittern, or Geese._ Make a gallendine with some grated bread, beaten cinamon, and ginger, a quartern of sugar, a quart of claret wine, a pint of wine vinegar, strain the aforesaid materials and boil them in a skillet with a few whole cloves; in the boiling stir it with a spring of rosemary, add a little red sanders, and boil