Stuffing
Elizabethans were fond of a rich, sweet stuffing that was more like a bread pudding than the dry, herbed variety we commonly prepare today. It was used in all sorts of roasts, from boned venison to goose, and when eaten with a gravy made with vinegar and the roast’s juices, a savory, sweet-sour dish resulted. It is made by beating a cup of heavy cream (the Pilgrims used goat’s milk) and two egg yolks together. Add cinnamon, mace, nutmeg, and salt to taste (about a half-teaspoon to mine). Thicken with grated rye or cornbread crumbs (about two cups) and currants (one cup). A little sugar or honey can be mixed, but as the Pilgrims had neither, it would be better to add a tablespoon or two of dark beer or porter, which they did have and used for sweetening. A little spinach juice or saffron will give it a green or yellow color, but this is optional; it looks creamy and good just the way it is. Stuff the goose or butterflied venison with it, making sure you tie or sew up your roast carefully.